Jazzy Crawfish or Shrimp Etouffee

• 1 stick Butter
• 1/2 cups Chopped (Coarse Or Fine) Green/Red/Yellow Bell Pepper (Either Or Mixture)
• 2 cups Chopped Onion (I Prefer Sweet Onion Over White)
• 1 cup Chopped Celery (can Also Substitute Celery Salt About A Few Dashes If Celery Is Not On Hand)
• 4 cloves Minced Fresh Garlic (can Modify If You Prefer Less Garlic)
• 2 whole Bay Leafs
• 1 package Frozen And Thawed, Peeled, Crawfish Tails, 1.5 Pounds (sometimes Available At Super Walmart, If You Can't Find It Locally) Or Substitute 1.5 Pounds Of Peeled, Deveined Shrimp
• 1 Tablespoon All-purpose Flour
• 1 cup Chicken/shrimp/seafood Stock Or Water
• 1 pinch Cayenne Pepper (more If You Like The Heat)
• 1 teaspoon Salt
• 2 pinches Medium Grain Fresh Black Pepper
• 2 Tablespoons Parsley (Divided Use, Reserve A Pinch For Garnish)
• Already Prepared Steamed Jasmine Rice
• Creole Seasoning (optional)

1. In a large saute pan over medium-high heat, melt the stick of butter.
2. Add the bell peppers, onions, celery (or celery salt) and saute until wilted, about 10 to 12 minutes.
3. Next add your garlic and bay leaves, lowering the heat to medium, about 5-7 minutes.
4. Then add your crawfish or shrimp, stirring occasionally for about 10 minutes.
5. In a cup dissolve the flour in the stock/water.
6. Add the slurry to the crawfish/shrimp mixture.
7. Season with cayenne, salt, and pepper.
8. Keep stirring until the sauce thickens, about 5 minutes.
9. Add your parsley and cook another minute or two.
10. Serve etouffee over steamed rice, garnish with a dash of parsley and creole seasoning.

butter, pepper, onion, celery, fresh garlic, leafs, at super, allpurpose, chicken, cayenne pepper, salt, black pepper, parsley, jasmine rice

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