Shrimp And Crab Etouffee

In a food processor, finely chop onions, peppers, celery, parsley, and garlic.

Melt butter in a large pot over medium-high heat. Add flour to make a roux and stir constantly until it becomes peanut butter colored. (Be careful not to burn the roux.) Add the chopped vegetables and let them cook until soft, about 30 minutes. Remember to stir occasionally so they don't stick.

In the meantime, peel and devein shrimp. Save shells and make a stock by boiling them in water and seafood seasoning for 8-10 minutes, then strain.

When the veggies are done, add stock and stir. Simmer, then add remaining seasonings. You may want to adjust them to your own taste. About 15 minutes before you are ready to eat, add crab and shrimp. Cook until shrimp are pink and tender; don't over cook, they will get tough. This dish goes best over hot fluffy rice.