Shrimp & Crawfish Etouffee

1/4 cup veg oil
1/4 cup flour
1 green bell pepper (diced)
1 onion (diced)
2 celery stalks (diced)
1 tbs minced garlic
1 - 14.5 oz can diced tomatoes
2 tbs Tony's (Tony Chachere)
1 cup chicken broth
1 lb crawfish meat
1 lb medium shrimp (peeled and deveined)
salt & pepper to taste

Heat oil in skillet over medium heat. Gradually stir in flour, stirring constantly, until medium brown in color.

Stir in green bell pepper, onion, celery, and garlic. Saute for 5 minutes (this is very important). Stir in tomatoes, chicken broth, & Tony's. Reduce heat to low and simmer 20 minutes.

Stir in crawfish, shrimp, and salt and pepper to taste. Simmer on low, at least until all the shrimp are opaque. (I simmered for about 45 minutes the last time I made this and it was SO GOOD!! No leftovers!!!)

The Tony's makes this spicy enough for me, but I'm kind of a wimp. A little Louisiana Hot Sauce will perk it up a little more, if you like it hotter.