Deep South Shrimp and Crawfish Stew

Ingredients

• 2 teaspoons paprika
• 2 teaspoons dried thyme, ground to a powder with a mortar and pestle
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil, ground to a powder with a mortar and pestle
• 1 teaspoon chili powder
• 1 pound crawfish, rinsed well in several changes of cold water and eviscerated
• 1 pound (31 to 40 size) shrimp, deveined
• 1 large clove garlic, lightly crushed with the side of a knife blade and minced
• 4 to 6 scallions, white and tender green parts only
• 1 bay leaf
• 1/4 teaspoon ground nutmeg, optional
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1/2 cup grated Cheddar
• 1/2 cup grated Gruyere
• White pepper
• Salt, if needed
• 1/2 cup panko bread crumbs
• 1 tablespoon finely chopped fresh parsley leaves (from about 3 large sprigs)
• 2 tablespoons grated Parmesan
• 2 tablespoons grated Cheddar
• 1 teaspoon Irvine Spices Cajun Seasoning
• 2 teaspoons prepared horseradish
• 4 hard boiled eggs, peeled while still warm, and chopped

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