| | SEAFOOD STOCK |
| 1 | md | Onion; unpeeled and halved |
| 1 | | Clove garlic; unpeeled and halved |
| 2 | | Celery ribs; with leaves ,cut in half |
| 1 1/2 | lb | Rinsed crawfish shells with heads or shrimp shells or fish carcases |
| 2 | qt | Cold water or more |
| | ETOUFFEE |
| 3/4 | c | Vegetable oil |
| 3/4 | c | Flour |
| 1/2 | c | Chopped white onions or shallots |
| 2/3 | c | Chopped celery |
| 1/2 | c | Chopped bell pepper |
| 2 | ts | Finely chopped fresh parsely |
| 3 | c | Seafood stock or chicken broth or water |
| 1 | ts | Ground cayenne pepper |
| 1 | ts | White pepper 1/2 tsp black pepper |
| 1 | ts | Salt |
| 2 | ts | Paprika |
| 1/2 | c | Unsalted butter |
| 2 | lb | Peeled crawfish tails or peeled deveined shrimp |
| 1 | c | Finely chopped green onion |
| 3 | c | Hot cooked rice; up to 4 |
| | Cayenne pepper sauce; (optional) So the recipe says <g> |
