Crawfish (Or Shrimp) Etouffe'

Not too long ago someone requested a recipe for an etouffé like the one in a local restaurant. I called the chef up and asked him for the recipe and by golly, he gave it to me...without his one "secret" ingredient, so I decided to post it and I figured out the "secret".

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2 1⁄2 lbs  peeled crawfish or 2 1⁄2 lbs shrimp, which have been boiled in crab boil and onion
• 1⁄2 cup butter
• 1⁄2 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
• 1⁄2 cup parsley
• 1⁄4 cup chives
• 1⁄4 cup brown sugar
•  seasoning salt
•  cayenne pepper
• 4  tablespoons olive oil
• 3  tablespoons tomato paste
• 1 (14 ounce) can crushed tomatoes

Directions

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.