Shrimp and Crawfish Etouffee

• 1 cup butter
• 2 tablespoons all-purpose flour
• 2 onions, minced
• 1 green bell pepper, diced 
• 1 red bell pepper diced
•  2 stalks celery diced
• 3 cloves garlic, diced
• 16 ounces cleaned crawfish tails 1 pound  shrimp peeled and deviened
• 1 teaspoon ground cumin
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon hot sauce
• salt and pepper to taste 
•  1 tlbs tomato paste 
• 1 cup stock
• 1 bunch green onion sliced
• 
  

hot cooked rice i like jasmine 

Directions

1. In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
2. Stir in onions celery and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails and shrimp  Slowly pour in enough stock fish or  vegetable  to reach a little thicker than soup-like consistency add tomato paste Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. add the green onions  Reduce heat, and simmer for 10 minutes.