• ▢ ½ cup scallion greens, chopped
• ▢ 1.5 pounds/680 grams large shrimp, peeled and deveined
• ▢ 1 pound/450 grams cooked crawfish tails
• ▢ 1 teaspoon cayenne pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 tablespoon Louisiana-style hot sauce
• ▢ 1 teaspoon Old Bay seasoning
• ▢ Salt and ground black pepper, to taste

Roux:

• ▢ ½ cup oil
• ▢ ¾ cup all-purpose flour
• ▢ “Holy Trinity”:
• ▢ 2 cups yellow onion, finely diced
• ▢ 1 cup green bell pepper, finely diced
• ▢ 1 cup celery, finely diced
• ▢ 2 tablespoons tomato paste
• ▢ 2 cups seafood stock, or chicken stock
• ▢ 1 14 ounce/400 gram can diced tomatoes