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 peppers
1 chopped red bell peppers
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) cans crushed tomatoes
Directions:
After boiling crawfish or shrimp until done, season them with seasoned salt to taste and set aside.
Melt butter in a large, deep frying pan or large saucepan and add the finely chopped onions, bell peppers, celery and garlic.
Cook over medium/high stirring constantly until soft.
Sprinkle in onion and garlic powder to taste.
Add crawfish/shrimp.
Add remaining ingredients EXCEPT cornstarch and 1/2 cup of water.
Cook over low heat for 30 minutes.
Dissolve cornstarch in 1/2 cup of water and add to mixture in pan.
Cook about 10-15 minutes more until mixture becomes thickened to desired consistency.
Serve over cooked rice.
Servings: 6
Time preparation: 45 min.
Time total: 90 min.