Crawfish Creole Style

• 2 to 3 lb. raw crawfish tails
• 1 large pkg. dried shrimp or 2 small pkg. shrimp
• 1 1/2 lb. boneless fish (optional)
• 1 large bell pepper, chopped
• 4 to 5 green onions, chopped
• 5 cloves garlic, chopped fine
• 2 stalks celery, chopped fine
• 2 tsp. dried parsley
• 1/2 to 1 tsp. cayenne pepper
• 1 small can tomato paste
• 2 Tbsp. cooking oil and margarine
• 1/2 tsp. Accent
• salt and pepper to taste

1. Heat oil and margarine slightly in a saucepan.
2. Add onions, bell pepper, celery, garlic and green onions; saute until tender over medium to low heat.
3. Add parsley and cook another 5 minutes. Add crawfish tails, cover and cook for 10 minutes over medium heat.
4. Remove from heat and stir in shrimp, fish, red pepper, black pepper, salt, Accent, tomato paste and 1 1/2 cups water. Return to heat, cover and cook for 30 minutes over medium heat or until desired tenderness is reached.
5. Serve over rice.

crawfish tails, shrimp, boneless fish, bell pepper, green onions, garlic, stalks celery, parsley, cayenne pepper, tomato paste, cooking oil, accent, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=341521 (may not work)