Shrimp/crawfish Etouffee

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 (12 ounce) packages crawfish tail meat, fully cooked (or 1 1/2 lbs shrimp)
• 2 tablespoons butter
• 7 large hot banana peppers, seeded and diced (or 3 bell peppers, any color)
• 1 large onion, diced
• 1/2 bunch celery
• 6 small tomatoes, diced
• 1 bulb of garlic, pressed
• 8 ounces tomato sauce
• 1/2 cup water
• 1 tablespoon tony chachere's seasoning (or to taste)
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced. add garlic and saute 2 minutes.
• 2 add tomato sauce, water and dried seasonings and bring to a boil. reduce to simmer and add crawfish tails. return to simmer and cook 3 minutes. do not overcook crawfish. add parsley. remove bay leaves. serve with rice.