When you think of foods in Southern Louisiana you think of two entrees, seafood entree and rice entree!!! This recipe combines both of those. This recipe will put a smile on your family or guest faces.

This is my go to Crawfish/Shrimp Rice and Gravy recipe. It has a rich dark roux base with a deep red gravy. When making the roux you want a deep dark brown like the color of a dark penny. The darker the roux the better the gravy. The roux is homemade making it that much more delicious.

Fresh boiled crawfish and fresh shrimp is the best way to go when making this recipe but during out of season times I use store packaged crawfish. The crawfish gives it a good flavor so I use more crawfish than shrimp when I cook it. Sometimes I don't even add the shrimp.

This is probably one of the easiest crawfish gravies to make. It doesn't take too long and is very flavorful.

Ingredients:

1 ¼ cup flour

1 ¼ cup vegetable oil

32 ounces tomato sauce

32 ounces water

1 large onion chopped fine

2 garlic cloves chopped fine

4 Tbs. Worcestershire Sauce

2 lbs crawfish

2 lbs shrimp

Salt and Pepper to taste

(You can use all crawfish or mix them how you want)

Combine flour and vegetable oil in a large stock pot. Cook on medium/high stirring continuously until the consistency is the color of a dark brown penny. The darker your roux is the better base you will have for your gravy. Make sure to stir continuously or the roux will burn.

Once your roux is a dark brown add the water and tomato sauce. It will splatter when added because the roux is so hot so take extra precaution not to get burned. Stir until mixed well.

Add the rest of the ingredients except the crawfish and shrimp to the pot. Simmer for 1 to 1.5 hours stirring often so it doesn't stick to the bottom of the pot.

Season the crawfish and shrimp with Tony Chachere's Seasoning and add to the pot. Simmer for another half hour. Serve over hot rice!!!!! Bon Appetit 😋