Shrimp and Crawfish Jambalaya

Ingredients

• 1 lb crawfish, peeled
• 1 lb shrimp
• ½ C green onions, chopped
• ½ C parsley
• 2 onions, chopped
• 1 bay leaf
• 2 tbs cooking oil
• ½ tsp thyme
• 2 tbs flour
• ¾ tsp oregano
• 1½ C uncooked rice
• 1 8 oz can tomato sauce
• 1 can Rotel tomatoes
• 3½ C water
• 2 stalks celery
• 1 bell pepper, chopped
• 2 cloved garlic, minced
• salt and pepper

Directions

1. Make light brown roux with oil and flour and add onions, garlic, bell pepper, and celery. Simmer for 5 minutes.
2. Add 1½ C water, tomato sauce and Rotel tomatoes and simmer for 30 minutes.
3. Add crawfish and shrimp and cook for 10-15 minutes, then add 2 C water and remaining ingredients.
4. Stir well, cover, and cook at lowest heat for 30 minutes or until tender. Let sit off heat for 5 minutes before serving.

Chef's Notes

• For less spicy recipes, you can substitute regular stewed or diced tomatoes instead of rotel tomatoes.