I'm using the mirepoix, shrimp shells, and salmon. Bring it up to a boil and let it simmer for 30 minutes.

Melt the butter in a large skillet over medium heat.

Add the flour to the melted butter, stirring constantly to make a roux. Cook until the roux is a light brown color.

Add the chopped onion, bell pepper, and celery to the roux. Cook until the vegetables are tender.

Slowly add the broth to the skillet, stirring continuously to avoid lumps.

Season with Cajun seasoning, salt, and black pepper.

Add the shrimp and crab meat to the skillet. Cook until the shrimp are pink and cooked through.

Stir in the chopped parsley and green onions.

Serve the étouffée over cooked rice.