Seafood Etouffee

Prep. Time: 20 mins.
Cooking Time: 1 hr. 15 mins.
Servings: 6-8
Wine Recommendation: Pinot Grigio


Ingredients:

3/4 cup Peanut Oil
1 cup Flour
1 large chopped Onion
1 chopped Green Pepper
2 cups chopped celery
2 cloves Garlic
14.5 oz. can Tomatoes
4 cups Fish or Shrimp Stock
2 Bay Leaves
1 tsp salt
1/2 tsp cayenne
1/2 tsp Tabasco
1 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Thyme
1 lb Shrimp
1 lb Crawfish
1 lb Lump Crap Meat
1 bunch chopped Italian Parsley
1 Bunch Green Onions


Directions:

Mix the peanut oil and flour in a large pot.

Stir continuously over medium heat until the roux turns the color of peanut butter (approximately 10 mins.).

Add the onions, green peppers, celery and garlic and cook for 10 mins. longer while stirring.

Add the tomatoes, stock and spices.

Bring to a boil and simmer for 45 mins.

Add the shrimp, Crawfish, Crab, Italian Parsley and Green Onions and cook 10 mins. longer.

Serve over rice.