Crawfish Étouffée I

Description
Makes 8 servings.

Ingredients

 * 1 cup vegetable oil
 * 1 cup all-purpose flour
 * 4 cups chopped onions
 * 2 cups chopped celery
 * 1 cup chopped green peppers
 * 1 tablespoon minced garlic
 * 2 teaspoons Creole seasoning blend
 * 4 cups hot seafood stock
 * 2 pounds peeled crawfish tails or peeled and deveined shrimp
 * 4 cups hot cooked rice
 * Sliced green onions for garnish (optional)
 * Chopped fresh parsley for garnish (optional)

Directions
Heat oil in large skillet over medium-high heat. Add flour and stir constantly to make dark, chocolate-colored roux*. Stir in onions, celery, peppers, garlic and seasoning blend.

Heat seafood stock in large saucepan or Dutch oven; stir in roux gradually until well blended. Cook over medium heat 20 minutes. Add crawfish and shrimp; cook an additional 10 minutes. Serve over hot rice. Garnish with onions and parsley, if desired.