Shrimp and Crawfish Etouffe


2 stick butter
4 cups chopped onions
3 cups celery and bell peppers
1 pound peeled crawfish tails
1 pound cleaned shrimp
2 T. garlic
3 bay leaves
2 tablespoon flour
2 cup Shrimp Stock or wine
2 T. Cajun Seasoning
4 T. finely chopped parsley
1 bunch chopped green onions
Cooked Rice


Sauté the garlic, onions, celery, and bell peppers in butter until the vegetables are wilted, about 10 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 minutes, stirring occasionally. mix the flour and Cajun seasonings in the stock. Add to the pan. Stir about 4 minutes, until the mixture thickens. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over rice.