Crawfish & Shrimp Étouffée

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How to make crawfish & shrimp Étouffée the Horse Pen Ranch Chuckwagon way. Recipe:

2 sticks butter
1 1/2 cup diced celery
1 1/2 cup diced sweet onion
1 1/2 cup diced bell pepper
3 tablespoon flour
About 2 cups chicken broth
1 pound crawfish tails
1 pound raw shrimp peeled & deveined
Cajun/Creole seasoning

Melt two sticks of butter in a skillet. Add flour and make a roux until it becomes a peanut butter color. Add celery, sweet onion, and bell pepper and sauté for about 10 minutes or until they become tender. Add crawfish tails, creole seasoning, and chicken broth to your liking and simmer for 10 minutes. Add shrimp and chicken broth if needed and cook until shrimp turns pink then enjoy.