SHELLFISH ETOUFFEE

Recipe: Shellfish Etouffee
Makes 6-8 servings

Ingredients
· 6 tablespoons butter
· 4 tablespoons flour
· 2 cups chopped onions
· 1/2 cup chopped celery
· 1/2 cup chopped bell pepper
· 6 cloves garlic, minced
· 2 bay leaves
· 2 sprigs fresh thyme
· 2 1/2 cups fish or shrimp stock
· 1 cup peeled, seeded and diced tomatoes
· 1 1/2 teaspoons salt
· 1/2 teaspoon crushed red pepper
· 2 teaspoons Worcestershire sauce
· 1/2 lb. peeled and deveined  shrimp
· 1/2 lb. lobster or crab meat
· 1/2 lb. pound crawfish tails
· 1/2 lemon, juiced
· 1 cup chopped green onions
· 1/4 cup chopped parsley
· Cooked white rice, for serving

Directions
In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, and Worcestershire sauce and bring to a boil.
Skim surface, reduce heat to a simmer, and cook uncovered for 15-20 minutes, stirring occasionally.
Add crawfish tails, shrimp, lobster (crab) lemon juice, green onions, and parsley and cook for 10 to 15 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.