two cups equal parts celery onion green peppers
1 lb crawdad tails or gulf of mexico shrimp cleaned
1 1/4 lb stick butter
2 tablespoons olive oil
1 cup chicken stock (can use the liquid from a can of chicken noodle soup o broth)
1 cup rice
teaspoon worchester sauce
teaspoon red pepper to taste
1/4 teaspoon sea salt
1 teaspoon flour or sassefrass
precook rice so its ready
chop vegetables
heat oil and butter until it pops
saute vegetables until translucent and add worcester sauce, salt and red pepper
add chicken broth, seafood and rice
stir into a slow boil
add flour and sassefrass and thicken slightly until done
serve
thanx,
bill