This is excellent.
• ½ cup butter
• 3 tablespoons Louisiana pecan oil
• 1 cup chopped yellow onion
• ½ cup chopped green bell pepper
• ½ cup chopped celery
• 1 teaspoon minced garlic
• 1 pound medium Louisiana shrimp, peeled and deveined
• 1 pound Louisiana crawfish tails
• ½ cup quick-mixing flour, such as Wondra
• 3 quarts chicken broth (Only used two quarts which was enough)
• 3 large Yukon gold potatoes, peeled and cut into ¼-inch chunks or a similar supply of small new potatoes
• 4 ears yellow corn, kernels cut off and cobs scraped (see note)
• 1 tablespoon Cajun seasoning, such as Southern Cajun All Purpose Seasoning (used only 1/2 tablespoon which was hot enough)
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• ½ teaspoon ground white pepper
• ½ cup half-and-half
• 2 green onions, sliced
1.In a large stockpot, heat butter and oil over medium-high heat until butter is melted. Add onion, bell pepper, and celery, and cook until onion is soft, about 8 minutes. Add garlic, shrimp, and crawfish; cook, stirring frequently, for 2 minutes.
2. Add flour, 1 tablespoon at a time, mixing well after each addition. Stir in chicken broth, potatoes, corn, and corncob liquid. Bring to a boil, and cook for 5 minutes or until slightly thickened. Add Cajun seasoning, salt, and peppers.
3. Reduce heat to a simmer, and cook for 30 minutes or until potatoes are soft. Stir in half-and-half; simmer 5 minutes more. Garnish with green onion, if desired.
Scraping corncobs extracts the starchy liquid left after cutting off the kernels. To do this, hold cobs over a large bowl and run the blunt side of a large knife firmly against them. Let the milky liquid collect in the bowl, and reserve it for the recipe.
On average, your heart beats 100,000 times a day. One day, one of those heartbeats will be your last. Then what?
The answer is found in Jesus Christ who said "I am come that they might have life, and that they might have it more abundantly." John 10:10
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