Crawfish Etouffee

• 2 sticks Butter
• 1 whole Onion, Chopped
• 1 whole Bell Pepper, Chopped
• 1 Tablespoon Minced Garlic
• 2 Tablespoons Tomato Paste
• 1 cup Seafood Stock (can Substitute Chicken Stock)
• 1 pound Crawfish (or Shrimp)
• 1 bunch Green Onion, Chopped
• 2 leaves Bay Leaf
• 1/2 whole Lemon

1. Note: I always use my cast iron pot for this recipe.
2. First, over medium-high heat, melt down the butter.
3. Add onion, bell pepper, garlic.
4. Saute 5 minutes or until tender.
5. Add tomato paste, stir to incorporate and cook for 5 minutes.
6. Next goes in the stock, crawfish and green onion, stir again to incorporate.
7. Turn heat down to a simmer.
8. Add in bay leaves and squeeze half the lemon, cover and simmer for 20 minutes.
9. Serve over rice.
10. Note: this can be made with chicken, too.
11. Cut 2 chicken breasts into 1-inch pieces, brown before starting the etouffee, then add with stock as directed above.

butter, onion, bell pepper, garlic, tomato paste, seafood, crawfish, green onion, lemon

Taken from tastykitchen.com/recipes/main-courses/crawfish-etouffee-3/ (may not work)