3 lbs. shrimp tails
1 lb. crawfish tails
1 pkg. Etoufee mix
1 1/2 c. onions, green and red peppers, and celery
1 can Cajun tomatoes, chopped
1 can Rotel chili tomatoes

Saute onions, peppers and celery until tender. Add 2 cans of tomatoes and simmer about 1/2 hour. Add 1 1/2 quarts of water. Simmer 1/2 hour. Add etoufee mix. Add crawfish and shrimp. Cook until shrimp is done. Serve over rice. Serves 8+.