Emma Claire's Kitchen

1. Melt butter in a large skillet or sauce pan over medium heat. Once the butter melts, add half the flour and whisk until smooth. Repeat with the remaining flour.
2. Add the onion, green onions, pepper and celery. Sauté for about 5 minutes. Then the garlic.
3. Add the stock, tomato paste, and spices.
4. Bring to a boil, then reduce the heat to low. Cover the pot and allow the étouffée to simmer for about 45 minutes, stirring often.
5. Add the crawfish tails and shrimp. Simmer until the fish is cooked, about 8 minutes.
6. Season with salt and pepper to taste.
7. Serve étouffée over white rice and garnish with additional diced green onions and or fresh parsley.