Shrimp And Crab Stew

• 1/2 c. finely chopped green onions
• 1/4 c. finely chopped onion
• 1/2 green bell pepper, finely chopped
• 2 Tbsp. vegetable oil
• 2 1/2 c. water
• 1/4 c. dry roux mix
• 1/2 tsp. salt
• 1 tsp. pepper
• 1 tsp. Tony Chachere Creole seasoning
• 1 lb. shrimp, peeled and deveined
• 2 (6 oz.) cans white lump crab meat

1. Saute the green onions, onion and green pepper in the oil in a large skillet until tender.
2. Add the water.
3. Simmer until the mixture is hot.
4. Stir in the roux mix.
5. Simmer on low for 15 minutes or until the mixture thickens.
6. Stir in the seasonings, shrimp and crab meat.
7. Simmer, partially covered, over low heat for 10 minutes or until the shrimp turn pink.
8. Serve over rice or hollowed-out fried pistollette rolls.
9. Leftovers may be frozen. Yields 6 servings.

green onions, onion, green bell pepper, vegetable oil, water, dry roux mix, salt, pepper, chachere, shrimp, white lump

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98977 (may not work)