Cajun Crawfish and Shrimp Étouffée

Ingredients

• 0.33 cups vegetable oil
• 0.25 cups all-purpose flour
• 1 small green bell pepper , diced
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 2 stalks celery , diced
• 2 medium fresh tomatoes , chopped
• 2 tablespoons Louisiana-style hot sauce
• 0.33 teaspoons ground cayenne pepper , Optional
• 2 tablespoons seafood seasoning
• 0.5 teaspoons ground black pepper
• 1 cup fish stock
• 1 pound crawfish tails
• 1 pound medium shrimp , peeled and deveined

Instructions

1. 1

   Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.

2. 2

   Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.

3. 3

   Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.