Seafood Etouffee

1. 1

   In large pot melt the butter and stir in flour and cook over low heat, stirring constantly for 15-20 minutes until browned.

2. 2

   Stir in the undrained rotel, stock, and celery, chopped onion, basil, bay leaves, salt, garlic, and a little cayenne. Bring the mixture to a rolling boil, stirring frequently. Reduce heat and simmer about 30 minutes until vegetables are tender. Add additional cayenne if desired.

3. 3

   While simmering, add the shrimp, crawfish and crabmeat and cook uncovered for 5 to 7 minutes, until the shrimp is cooked thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.