Santa Fe Crawfish And Shrimp Etouffee

• 1/2 cup butter
• 1/2 cup all purpose flour
• 1 cup Thick and Chunky Salsa Medium hot or mild
• 3 cups Chicken Broth
• 3 teaspoon chicken bouillon the granulated type
• 1 Tablespoon dry parsley
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dry thyme
• 2 teaspoons sugar
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 2 teaspoon hot sauce
• 1 cup heavy cream
• 1 pound frozen crawfish tails thawed and drained
• 1 pound frozen shrimp thawed and drained and peeled (medium size white shrimp are good!)
• 1/2 cup chopped green onion + 3 Tablespoons for garnish
• Hot cooked white rice of your choice about 6 cups

1. In a 3 1/4 quart Dutch oven over medium high heat melt butter stirring constantly. Sprinkle flour into butter and stir well to combine. Continue to stir with a wooden spoon until mixture turns a light caramel color about 5 minutes. Stir in salsa and stir to combine. Add chicken broth, chicken bouillon, parsley, garlic powder, thyme, sugar, bay leaf, salt, black pepper, red pepper and hot sauce. Stir to combine well. Bring to boil while stirring, turn heat to medium low and simmer stirring occasionally 10 minutes. Stir in cream. Add the crawfish, shrimp and 1/2 cup green onion and cook at a simmer an additional 5 minutes stirring constantly. Discard bay leaf. To serve spread hot cooked rice down the center of a large oval shaped serving platter spreading it out a bit. Ladle Santa Fe Crawfish and Shrimp Etouffee over rice and garnish with green onion.

butter, flour, salsa, chicken broth, chicken bouillon, parsley, garlic, thyme, sugar, bay leaf, salt, ubc, ubc, hot sauce, heavy cream, shrimp, green onion, white rice

Taken from www.epicurious.com/recipes/member/views/santa-fe-crawfish-and-shrimp-etouffee-1201072 (may not work)