Lobster Etouffee

Ingredients (21)

• adapted from Paula Deen and Emeril Lagassee
• 1/4 cup oil
• 1/4 cup butter plus 4 tablespoons butter reserved
• 1/2 cup flour
• 1 1/2 cup chopped yellow onion
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 3 garlic cloves
• 2 bay leaves
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper or to taste
• 1 teaspoon Cajun seasoning or to taste
• 3-5 dashes hot sauce or to taste
• 1 8- ounce jar clam juice
• 1 14.5- ounce can diced tomatoes
• 3 cups chicken stock
• 1 teaspoon salt
• 1 pound or 4 cups langostinos
• 1/2 cup minced green onions
• 1/2 cup minced fresh parsley leaves