Crawfish Shrimp Etouffee

3/4 lb unsalted butter

3/4 cup arrowroot

2 cups onion

1/3 cup bell pepper, finely diced

3/4 cup celery, finely diced

2 tablespoons Hungarian paprika

3/4 teaspoon granulated garlic

1/2 teaspoon red pepper

1/2 shallot, finely chopped

1/2 teaspoon white pepper

1/2 teaspoon black pepper

3 tablespoons chicken base

1 quart rich crawfish stock

1 pound crawfish tails

1 pound shrimp, cleaned and deveined

1/2 cup green onion tops, chopped

2 tablespoons parsley, chopped

Make a blonde roux with 1/4 lb butter and arrowroot, cover and set aside. In a saucepan add 1/4 lb butter, onion, bell pepper and celery. Cook over medium heat while stirring for 10 minutes. Add paprika, peppers, garlic and chicken base. Cook 2 minutes and stir well.

Add stock and bring to a boil for 5 minutes. Add roux, stirring well with wire whip. Reduce heat to medium and boil for 2 minutes. Add crawfish, shrimp, onion tops and parsley Stir in last of butter. Turn heat to low until ready to serve.

Serves 6.

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Cajun Country -- New Iberia, Louisiana