Crawfish (or Shrimp) Etouffe'

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 1/2 lbs peeled crawfish or 2 1/2 lbs shrimp, which have been boiled in crab boil and onion
• 1/2 cup butter
• 1/2 cup chopped celery
• 2 large chopped onions
• 1 chopped green bell pepper
• 1 chopped red bell pepper
• 2 tablespoons chopped garlic
• 1 tablespoon cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 cup cold water
• 1 tablespoon paprika
• 1/2 cup parsley
• 1/4 cup chives
• 1/4 cup brown sugar
• seasoning salt
• cayenne pepper
• 4 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 (14 ounce) can crushed tomatoes

Recipe

• 1 after boiling crawfish or shrimp until done, season them with seasoned salt to taste and set aside.
• 2 melt butter in a large, deep frying pan or large saucepan and add the finely chopped onions, bell peppers, celery and garlic.
• 3 cook over medium/high stirring constantly until soft.
• 4 sprinkle in onion and garlic powder to taste.
• 5 add crawfish/shrimp.
• 6 add remaining ingredients except cornstarch and 1/2 cup of water.
• 7 cook over low heat for 30 minutes.
• 8 dissolve cornstarch in 1/2 cup of water and add to mixture in pan.
• 9 cook about 10-15 minutes more until mixture becomes thickened to desired consistency.
• 10 serve over cooked rice.