Seafood Étouffée

Ingredients

• ½ cups Butter
• 1  Large Onion, Diced
• 1  Large Bell Pepper, Stem And Seeds Removed Then Diced
• 2 stalks Celery, Thinly Sliced
• 1 Tablespoon Minced Garlic
• ½ pounds Small Shrimp (like 51-60 Count), Peeled, Deveined And Tails Removed
• 2 Tablespoons Tomato Paste
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons White Pepper
• ¼ teaspoons Cayenne Pepper (more If You Like It Hotter)
• 1 teaspoon Hot Sauce Such As Cholula
• 1 Tablespoon Flour
• 1 Tablespoon Butter, Melted
• ½ cups Seafood Stock
• ½ pounds Crawfish Tails, Cleaned And Peeled

Preparation Instructions

1. In a Dutch oven melt butter over medium heat.

2. Add onions, bell pepper, celery and garlic.

3. Sauté vegetables until soft, about 30 to 45 minutes.

4. Add shrimp, tomato paste, and remaining seasonings.

5. Cover and simmer for 10 minutes.

6. In a small cup mix flour and melted butter until smooth to make the roux.

7. Into the pot, stir the seafood stock followed by roux, stirring until smooth.

8. Add to crawfish to the mixture, cover and simmer for 10 more minutes.

9. Serve on top of hot rice.