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Shrimp Or Crawfish Etouffee Recipe

by CookEatShare Cookbook

Ingredients

1/2 green pepper, minced fine 1 onion, minced fine 1 stalk celery, minced fine 1 1/2 to 2 sticks butter 2 pound shrimp or possibly crawfish Tomato paste

1 can chicken stock 1 tbsp. cornstarch Green onion tops Parsley Salt, black pepper, red pepper to taste

Directions

1. Place onions, celery and green pepper in frying pan with 1/2 c. water. Cook till tender. Add in butter and tomato paste to make a nice pink color. Add in stock, seasonings, and shrimp or possibly crawfish. Cook till seafood is pink. Add in onion tops and parsley. Mix cornstarch with small amount of water to thicken liquid.
2. If using crawfish, your cooking time should be reduced, as this will cook sooner than shrimp.

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