Crawfish /Shrimp Etouffee

• 6 tablespoons oil
• 6 tablespoons flour
• 1 onion, chopped
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 2 scallions, sliced, green parts reserved
• 4 -6 cups shrimp stock (recipe follows) or 4 -6 cups water
• 3 tablespoons creole seasoning, such as cacheres
• 1 teaspoon cayenne pepper
• 1 lb crawfish tail, peeled
• 1 lb shrimp
• hot sauce
• cooked white rice
• 2 lbs shrimp shells, and tails from shrimp
• 3 -4 quarts water
• 2 stalks celery, cut in half
• 1 onion, with skins on sliced in half
• 2 garlic cloves, sliced in half
• 12 cup baby carrots

1. for shrimp stock, place 2 lbs of shrimp shells and tails into a stockpot, add 3-4 quarts of water.
2. add celery, onion, garlic, carrots, bring to boil.
3. lower to simmer and cook 3-4 hours, adding water if needed.
4. drain through a sieve, discarding solids.
5. for the etouffee: heat 6 tbs oil and flour together in a heavy pan until it turns brown, stirring for 15-20 minutes.
6. add onion, stir, celery, peppers and seasonings, stirring, until vegetables are softened.
7. add shrimp stock and stir in slowly.
8. mixture will be very thick, so you can adjust the thickness to your liking by adding extra stock, simmer 10 minutes.
9. add shrimp, cook 5 minutes, add crawfish.
10. cook on simmer for 10 minutes until cooked through.
11. serve over rice.

oil, flour, onion, green pepper, stalks celery, scallions, shrimp, creole seasoning, cayenne pepper, crawfish tail, shrimp, hot sauce, white rice, shrimp shells, water, stalks celery, onion, garlic, baby carrots

Taken from www.food.com/recipe/crawfish-shrimp-etouffee-64005 (may not work)