Seafood Etouffee

• 1 (11 ounce) can tomatoes and green chilies (rotel)
• 2 cups seafood stock or 2 cups chicken stock
• 12 ounces shrimp, peeled deviened
• 1/2 cup butter
• 1/2 cup flour
• 3 stalks celery, sliced thinly
• 1/2 cup yellow onion, chopped
• 1 teaspoon dried basil
• 2 bay leaves
• 1/2 teaspoon salt
• cayenne pepper
• 6 ounces crabmeat, drained or 6 ounces imitation crabmeat
• 6 ounces crawfish meat
• 1/2 teaspoon garlic (I buy the kind already crushed in the jar)

1. In large pot melt the butter and stir in flour and cook over low heat, stirring constantly for 15-20 minutes until browned.
2. Stir in the undrained rotel, stock, and celery, chopped onion, basil, bay leaves, salt, garlic, and a little cayenne. Bring the mixture to a rolling boil, stirring frequently. Reduce heat and simmer about 30 minutes until vegetables are tender. Add additional cayenne if desired.
3. While simmering, add the shrimp, crawfish and crabmeat and cook uncovered for 5 to 7 minutes, until the shrimp is cooked thoroughly.

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

Taken from www.food.com/recipe/seafood-etouffee-348706 (may not work)