Seafood Etouffee

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I am from texas but my hs sweethearts father is cajun so i picked up some recipes from him and i love all the flavors and spices. This is one of my favorites

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Steps

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In large pot melt the butter and stir in flour and cook over low heat , stirring constantly for 15-20 minutes until browned.

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Stir in the undrained rotel , stock , and celery , chopped onion , basil , bay leaves , salt , garlic , and a little cayenne.

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Bring the mixture to a rolling boil , stirring frequently.

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Reduce heat and simmer about 30 minutes until vegetables are tender.

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Add additional cayenne if desired.

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While simmering , add the shrimp , crawfish and crabmeat and cook uncovered for 5 to 7 minutes , until the shrimp is cooked thoroughly.

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Ingredients

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tomatoes and green chilies, seafood stock, shrimp, butter, flour, celery, yellow onion, dried basil, bay leaves, salt, cayenne pepper, crabmeat, crawfish meat, garlic