Shrimp Or Crawfish Etouffee

• 1 recipe Cajun Roux
• 2 medium onions, chopped
• 3 medium garlic cloves, minced
• 1 large green pepper, chopped
• 2 celery stalks, chopped
• 1 Tbsp. plus 1 tsp. tomato paste
• 1/2 tsp. cayenne pepper
• 1/2 tsp. freshly ground black pepper
• 2 lb. peeled crawfish tails or shrimp
• 1 c. seafood stock or 1 (8 oz.) bottle clam juice
• salt to taste
• 1/4 c. minced parsley
• 8 green onions, chopped
• 6 c. hot cooked white rice

1. Make roux in a heavy skillet, cooking until mahogany-colored. Add onions, green pepper and celery to hot roux.
2. Cook, stirring often, until vegetables are slightly wilted and transparent, about 5 minutes.
3. Stir in tomato paste, cayenne and black pepper.
4. Stir in crawfish tails.
5. Slowly stir in stock or clam juice.
6. Season with salt.
7. Reduce heat.
8. Simmer, uncovered, 45 minutes.

recipe cajun, onions, garlic, green pepper, celery stalks, tomato paste, cayenne pepper, freshly ground black pepper, shrimp, seafood stock, salt, parsley, green onions, hot cooked white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439521 (may not work)