Crawfish & Shrimp Etouffee

• 1 cup unsalted butter
• 1 cup flour
• 4 cups diced yellow onions
• 2 cups diced celery
• 2 cups diced bell peppers (assorted colors)
• 2 teaspoons salt
• 1 teaspoon white pepper
• 2 teaspoons cayenne pepper
• 1 tablespoon minced garlic
• 1 1/2 cups water
• 1/2 cup dry sherry
• 1 tablespoon creole seasoning
• 3 bay leaves
• 1 (10 ounce) can Rotel Tomatoes (drained)
• 1/2 cup chopped parsley
• 1/2 cup chopped green onion
• 1 teaspoon fresh thyme, chopped
• 2 lbs shrimp, peeled & deveined
• 1 lb crawfish tail
• 8 cups steamed cooked white rice (I prefer long grain)

1. In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
2. Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
3. Add the garlic & thyme and stir well for about a minute or so.
4. Add about 3/4 of the water and sherry & stir well.
5. When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.
6. Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.
7. Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.

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

Taken from www.food.com/recipe/crawfish-shrimp-etouffee-181164 (may not work)