Crawfish, Shrimp, and Crabmeat Étouffée

Ingredients

• 0.5 cup butter 
• 6 servings cayenne pepper to taste
• 2  celery stalks chopped
• 2 cups chicken broth 
• 6 servings rice hot cooked
• 0.3 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 0.3 cup green onion tops chopped
• 6 servings hot sauce to taste
• 2 tablespoons juice of lemon 
• 1 pound lump crab meat drained
• 1 pound crawfish tail meat 
• 2 large onions chopped
• 6 servings salt to taste
• 1.5 pounds shrimp deveined peeled

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Melt butter in a Dutch oven over medium heat; add onions and celery. Saut 10 minutes or until softened.
2. Meanwhile, whisk together broth and flour in a small bowl until smooth.
3. Add to onion mixture. Bring to a boil, reduce heat, and simmer 30 minutes or until thickened.
4. Add crawfish; cook 15 minutes.
5. Add lemon juice, salt, cayenne pepper, and hot sauce.
6. Add shrimp, and cook 5 minutes.
7. Add crabmeat, and cook 5 minutes or until heated through.
8. Add green onion and parsley.
9. Serve over hot cooked rice.