Shrimp and Crawfish Étouffée (Print Version)

# Ingredients:

→ Seafood

01 - 1 lb crawfish tails
02 - 1 lb medium shrimp

→ Vegetables

03 - 1/4 cup diced onions
04 - 1/4 cup diced bell peppers
05 - 1/4 cup diced celery
06 - 1 cup chopped green onions
07 - 1/2 cup chopped parsley

→ Pantry

08 - 1/2 cup vegetable oil
09 - 3/4 cup flour
10 - 3 cups seafood, shrimp, or chicken stock
11 - 1/2 lb (2 sticks) butter
12 - 3 cups cooked rice
13 - Tony Chachere’s Creole Seasoning, to taste
14 - Garlic Powder, to taste
15 - Onion Powder, to taste
16 - Italian Seasoning, to taste

# Instructions:

01 - Heat oil over high heat in a heavy-bottomed or cast-iron skillet until it begins to smoke. Whisk or stir in flour until fully combined. Reduce heat to medium and continue stirring constantly until the roux reaches the color of peanut butter.
02 - Turn off heat and stir in the diced onions, bell peppers, celery, and seasonings. Allow to cook for about 5 minutes.
03 - In a separate deep, heavy-bottomed pot, bring 2 cups of stock to a boil. Whisk the roux into the stock until thoroughly dissolved. Reduce heat to medium-low and cook until the flour taste has dissipated, stirring occasionally. Season to taste, remove from heat, and set aside.
04 - Clean the original skillet and melt 1 stick of butter over medium heat. Stir in the crawfish tails, shrimp, and green onions, and sauté for about 1 minute, or until the shrimp turn pink.
05 - Add the remaining stick of butter and 1 cup of stock to the skillet, stirring until the butter has melted. Pour the seafood mixture into the pot containing the roux mixture, whisking to combine.
06 - Increase the heat to high until the étouffée begins to boil. Lower the heat to a simmer and stir occasionally for 30 minutes while covered. Taste and adjust seasonings as necessary.
07 - While the étouffée is simmering, cook rice according to package instructions.
08 - Place 1/2 cup of cooked rice onto a plate or bowl. Top with the étouffée and garnish with chopped parsley before serving.

# Notes:

01 - Maintain constant stirring while cooking the roux to prevent burning.

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