Crawfish, Shrimp, And Crabmeat Étouffée

• 1/2 cup butter
• 2 large onions, chopped
• 2 celery stalks, chopped
• 2 cups chicken broth
• 1/4 cup all-purpose flour
• 1 pound crawfish tail meat
• 2 tablespoons lemon juice
• Salt to taste
• Cayenne pepper to taste
• Hot sauce to taste
• 1 1/2 pounds shrimp, peeled and deveined
• 1 pound lump crabmeat, drained and picked
• 1/4 cup chopped green onion tops
• 1/4 cup chopped fresh parsley
• Hot cooked rice

1. Melt butter in a Dutch oven over medium heat; add onions and celery. Saute 10 minutes or until softened.
2. Meanwhile, whisk together broth and flour in a small bowl until smooth. Add to onion mixture. Bring to a boil, reduce heat, and simmer 30 minutes or until thickened. Add crawfish; cook 15 minutes. Add lemon juice, salt, cayenne pepper, and hot sauce. Add shrimp, and cook 5 minutes. Add crabmeat, and cook 5 minutes or until heated through. Add green onion and parsley. Serve over hot cooked rice.

butter, onions, celery stalks, chicken broth, allpurpose, meat, lemon juice, salt, cayenne pepper, shrimp, lump crabmeat, green onion, parsley, rice

Taken from www.myrecipes.com/recipe/crawfish-shrimp-crabmeat-touffe (may not work)