Shrimp/Crawfish Etouffee

• 2 (12 ounce) packages crawfish tail meat, fully cooked (or 1 1/2 lbs shrimp)
• 2 tablespoons butter
• 7 large hot banana peppers, seeded and diced (or 3 bell peppers, any color)
• 1 large onion, diced
• 12 bunch celery
• 6 small tomatoes, diced
• 1 bulb of garlic, pressed
• 8 ounces tomato sauce
• 12 cup water
• 1 tablespoon Tony Chachere's Seasoning (or to taste)
• 2 bay leaves
• 12 teaspoon dried thyme
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped

1. Saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced.
2. Add garlic and saute 2 minutes.
3. Add tomato sauce, water and dried seasonings and bring to a boil.
4. Reduce to simmer and add crawfish tails.
5. Return to simmer and cook 3 minutes.
6. Do not overcook crawfish.
7. Add parsley.
8. Remove bay leaves.
9. Serve with rice.

shrimp, butter, peppers, onion, celery, tomatoes, garlic, tomato sauce, water, chachere, bay leaves, thyme, basil, oregano, fresh parsley

Taken from www.food.com/recipe/shrimp-crawfish-etouffee-385571 (may not work)