Shrimp and Crawfish Etouffee

I like my etouffee heavy on the shrimp and with a slice of corn bread. If you're not into spice, omit the cayenne pepper and hot sauce or you can add it to each individual bowl.  Serve over steamed rice.  This version makes about 6 servings.

Ingredients 

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 green bell pepper, diced
• 1 red bell pepper
• 1 sweet white onion, chopped
• 2 cloves garlic, minced
•   3 stalks celery, diced
• 3 green onions, diced
• 1 14.5 ounce can diced tomatoes
• 2 tablespoons Louisiana-style hot sauce
• 1/2 teaspoon ground cayenne pepper (or more to taste)
• 2 tablespoons seafood seasoning (I use Tony Chatcheries or Old Bay)
• ground black pepper
• 1 cup fish stock (I use lobster broth if I can find it)
• 1 pound crawfish tails
•   2 pounds medium shrimp - peeled and deveined

Directions

1. Make a roux by heating the oil in a dutch oven over medium heat. Turn the fire down to low.  Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes.  It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions and saute about 5 minutes to soften.  Add garlic, green onion celery and bell peppers to the skillet, and saute 5-10 minutes until just soft. Stir in the  tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.