adapted from Emeril Lagasse
1 stick unsalted butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1 pound peeled crawfish tails
10-12 large shrimp, peeled and deveined
2 tsp minced garlic
2 bay leaves
1 Tbsp all purpose flour
1 cup water
1 tsp Kosher salt
Pinch of cayenne
2 Tbsp finely chopped parsley
3 Tbsp chopped green onion
Melt the butter in a large saute pan over medium high heat. Add the onions, celery and bell pepper and saute until the vegetables are wilted, about 10 -12 minutes.
Add the crawfish, shrimp, garlic, and bay leaves to the vegetable mixture. Reduce the heat to medium. Cook the mixture for another 10-12 minutes, stirring occasionally.
Dissolve the flour in the water. Stir it into the crawfish mixture along with the salt and cayenne. Continue stirring until the mixture thickens, about 4-5 minutes. Stir in the parsley and green onions. (Reserve a few teaspoons of parsley and green onion to use as garnish.) Cook for an additional 2 minutes. Remove the bay leaves.
Serve the etouffee over steamed rice.