Crawfish Shrimp Etouffee

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A very rich hearty meal, i cook it occasionally for our supper club. everyone really likes it. A lot of ingredients but really pretty easy to make. the roux either makes or breaks it.

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Steps

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In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.

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Add the onions , celery , bell pepper , bay leaves , salt , and cayenne & white peppers.

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Cook , stirring over medium high heat until onions , bell peppers & celery are soft , about 7 to 8 minutes.

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Add the garlic & thyme and stir well for about a minute or so.

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Add about 3 / 4 of the water and sherry & stir well.

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When the mixture comes to a boil add the rest of the water if needed.

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You want mixture to nearly coat a spoon.

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Add rotel , parsley , green onions & creole seasoning , simmer about 6 minutes until mixture thickens.

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Add shrimp & crawfish and simmer until seafood is done , until shrimp curl & turn pink.

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Discard bay leaves & serve over steamed rice , garnish with parsley and green onions.

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Ingredients

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unsalted butter, flour, yellow onions, celery, bell peppers, salt, white pepper, cayenne pepper, garlic, water, dry sherry, creole seasoning, bay leaves, rotel tomatoes, parsley, green onion, fresh thyme, shrimp, crawfish tail, cooked white rice