Crawfish (Or Shrimp) Etouffe'

• 2 12 lbs peeled crawfish or 2 12 lbs shrimp, which have been boiled in crab boil and onion
• 12 cup butter
• 12 cup chopped celery
• 2 large chopped onions
• 1 chopped green bell pepper
• 1 chopped red bell pepper
• 2 tablespoons chopped garlic
• 1 tablespoon cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 cup cold water
• 1 tablespoon paprika
• 12 cup parsley
• 14 cup chives
• 14 cup brown sugar
• seasoning salt
• cayenne pepper
• 4 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 (14 ounce) can crushed tomatoes

1. After boiling crawfish or shrimp until done, season them with seasoned salt to taste and set aside.
2. Melt butter in a large, deep frying pan or large saucepan and add the finely chopped onions, bell peppers, celery and garlic.
3. Cook over medium/high stirring constantly until soft.
4. Sprinkle in onion and garlic powder to taste.
5. Add crawfish/shrimp.
6. Add remaining ingredients EXCEPT cornstarch and 1/2 cup of water.
7. Cook over low heat for 30 minutes.
8. Dissolve cornstarch in 1/2 cup of water and add to mixture in pan.
9. Cook about 10-15 minutes more until mixture becomes thickened to desired consistency.
10. Serve over cooked rice.

crawfish, butter, celery, onions, green bell pepper, red bell pepper, garlic, cornstarch, garlic, onion powder, cold water, paprika, parsley, chives, brown sugar, salt, cayenne pepper, olive oil, tomato paste, tomatoes

Taken from www.food.com/recipe/crawfish-or-shrimp-etouffe-166008 (may not work)