Crawfish (Or Shrimp) Etouffe'

Ingredients

• 2 1/2 lbs peeled crawfish or 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

Directions

1. 1

   After boiling crawfish or shrimp until done, season them with seasoned salt to taste and set aside.

2. 2

   Melt butter in a large, deep frying pan or large saucepan and add the finely chopped onions, bell peppers, celery and garlic.

3. 3

   Cook over medium/high stirring constantly until soft.

4. 4

   Sprinkle in onion and garlic powder to taste.

5. 5

   Add crawfish/shrimp.

6. 6

   Add remaining ingredients EXCEPT cornstarch and 1/2 cup of water.

7. 7

   Cook over low heat for 30 minutes.

8. 8

   Dissolve cornstarch in 1/2 cup of water and add to mixture in pan.

9. 9

   Cook about 10-15 minutes more until mixture becomes thickened to desired consistency.

10. 10

    Serve over cooked rice.