Crawfish & Shrimp Étouffée

1 stick of butter

1 teaspoon of liquid crab boil

2 cups of chicken stock

Juice of half a lemon

1 lb of shrimp, peeled (keep shells to cook in stock)

1 lb of crawfish tails

1 medium onion, chopped

1 small bell pepper, chopped

2 celery stalks, chopped

3 cloves of garlic, minced

1 small bunch of green onions, chopped & used for topping

2 tablespoons of flour

1 teaspoon of tomato paste

2 bay leaves

1 tablespoon of paprika

½ teaspoon of salt

¼ teaspoon of black pepper

1 teaspoon of seafood seasoning

Melt the butter in a pot.  Add the crawfish and shrimp and cook for 2-3 minutes.  Remove the crawfish and shrimp with a slotted spoon and set aside. Add onion, bell pepper, garlic, and celery to the pot and sauté for at least 20 minutes. While your veggies are sautéing, put your chicken stock in a small pot along with the shrimp shells and boil your stock for about 5 minutes. Strain your stock to remove the shrimp shells and set aside to cool. When your veggies have cooked for 20 minutes, add the flour and cook for an additional 2 minutes. Return the crawfish and shrimp back to the pot and add the chicken stock, seasonings, lemon juice, and crab boil and stir everything together. Mix the tomato paste with a little bit of water to make it the consistency of ketchup and add it to the pot.  Stir and cook on low, covered, for about 40 minutes. Once done, remove the bay leaves.  If you want a thicker gravy, you can thicken it up with a slurry of flour or cornstarch. Serve over rice and top with some green onions.  Enjoy!

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