Crawfish Etouffee(May Use Shrimp Instead Of Crawfish.)

• 1 stick butter
• 3 ribs celery, chopped
• 3 onions, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 3 Tbsp. flour
• 2 lb. crawfish tails
• 1 1/2 c. water
• 2 Tbsp. tomato paste (no more)
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 1/2 tsp. basil
• 1/2 tsp. thyme
• 1/4 tsp. chili powder
• shake of cloves
• 2 Tbsp. parsley
• 3 to 4 chopped green onions

1. Melt butter in large heavy skillet. Add celery, onions, peppers and garlic. Saut on medium heat until soft. Stir in flour. Add crawfish, water, tomato paste, lemon juice and seasonings. Stir and cook 15 minutes. Cover and simmer another 15 minutes. Stir in parsley and green onions; re-cover. Remove from heat and let set 5 minutes. Serve over rice. Makes 8 servings.

butter, celery, onions, bell pepper, garlic, flour, crawfish tails, water, tomato paste, lemon juice, salt, cayenne pepper, basil, thyme, chili powder, cloves, parsley, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69941 (may not work)