Crawfish and Shrimp Étouffée Damian’s fiancée Kate writes, “Though this recipe can be done completely with crawfish, I like to mix crawfish and shrimp. You can also do shrimp only. Or, get wild and crazy and do both and throw chicken or turkey necks in there. Étouffée comes from the French word which means ‘to smother.’ So smother whatever your little heart desires!” 1 lb. crawfish tail meat 1 lb. medium shrimp, uncooked, cleaned and deveined 1/2 Cup butter (1 stick) 1/2 Cup all-purpose flour 1 Cup diced celery (4 ribs) 1 Cup diced green bell pepper (1 large) 1/2 Cup chopped green onions (2 bunches, ends removed) 1 1/2 Cups chicken broth (or 1 1/2 Cups water mixed with 1 1/2 tsp. CHICKEN SOUP BASE) 3/4 Cup water 3 TB. minced fresh parsley 1 1/2 TB. tomato paste 1 WHOLE BAY LEAF 1/2 tsp. salt 1/2 tsp. PENZEYS PEPPER 1/2 tsp. GRANULATED GARLIC POWDER 1/2 tsp. CAJUN or CHESAPEAKE BAY SEASONING (Damian uses a local Creole seasoning which is similar to our CHESAPEAKE BAY SEASONING with a bit of extra CAYENNE. CAJUN SEASONING would also be a great choice.) 1/4 tsp. CAYENNE PEPPER 2-4 Cups cooked white rice

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