DIRECTIONS: Melt 1 stick of butter in a large skillet. Add 1 lb. Peeled deveined shrimp (approx. 3 lbs. unpeeled shrimp) OR 1 lb. thawed crawfish tails. Sauté until heated thoroughly; add 1 cup water, 1 package (½ jar)River Road Etouffee Seasoning, ½ cup chopped green onions, and 1 Tbs Lemon juice. Cook covered until mixture thickens slightly and serve over rice or pasta. (Optional ingredient: 1 Tbs Brandy).