1 pack Cajun Etouffee mix

4 1/2 cups water, divided

3 oz Velveeta cheese

8 oz crab meat

1 lb peeled deveined shrimp

Empty Cajun Etouffee mix into a bowl, add 2 cups water, and whisk until smooth. Let stand 30 minutes, whisking occasionally. 

In a large saucepan, add 2 1/2 cups water and start heating. 

Place 3 oz Velveeta cheese in pan and heat until melted.

Pour into the pot the crab and shrimp and cook until it comes to a slow boil.

Pour in etouffee & water mixture, scraping all into the pot, and cook on low heat.

Stir pot often, until a few bubbles appear in the middle.

Turn off heat. It will thicken as it stands.