Cajun Crawfish and Shrimp Etouffee

Ingredients

• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons Louisiana-style hot sauce
• 2 tablespoons seafood seasoning
• 1/2 teaspoon ground black pepper
• 1 cup fish stock
• 1 pound crawfish tails
• 1 pound shrimp - peeled and deveined

Directions
Heat the oil in a cast iron pan or skillet over medium heat. Gradually stir in flour, stirring constantly until the mixture turns 'peanut butter' brown or darker; this takes about 15 or 20 minutes but not longer. The mixture will serve as your base sauce or 'Roux'. Do you best not to burn the roux, if by chance it burns, throw away and start over. When roux turns brown, add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes. Stir in chopped tomatoes and fish stock then season with the seafood seasoning. Lower heat and simmer for about 15- 20 minutes, occasionally stirring. Season the sauce with the Louisiana-style hot pepper sauce. Add the crawfish and shrimp and cook for about 10 minutes, or until the shrimps are opaque.