Melt butter in a sauce pan. Add chopped vegetables and garlic. Saute’ over medium heat 5 minutes or until tender. Add flour, cook stirring constantly, 1 minute or until smooth.
Add diced tomatoes, tomatoes with green chiles, tomato paste and water to pot. Lower heat to simmer.
Add basil, thyme, oregano, salt, black pepper and red pepper to pot. (If using fresh parsley add it 10 minutes before serving. If using dried parsley, add now.)
Stir. Cook on low 45 minutes.
Add crawfish, shrimp and scallops to a pan turn heat to high and bring to a boil. Cook on high 8 to 10 minutes. When shrimp turn pink and curl to form a "C" they will be cooked.
Serve hot over rice.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula