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LOCATION: Recipes >> Cajun >> Shrimp Etoufee 05

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CRAWFISH OR SHRIMP ETOUFFEE

3 lbs raw crawfish or shrimp, peeled
1 tsp salt
Frank's Red Hot Sauce (Durkee's)
1 stick butter
2 cups finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green bell pepper
6 cloves garlic, finely chopped
3 Tbsp cornstarch
1 small can tomato paste
5 cups water
1 bunch green onions, finely sliced

Season crawfish or shrimp with the salt and Hot Sauce. Mix well
and set aside. Melt butter in a heavy pot. Add chopped onions,
celery, green bell pepper, and garlic. Cook slowly until wilted.
Add crawfish or shrimp and let simmer stirring frequently for 20
minutes. Mix cornstarch with a small amount of the water and set
aside. Add a small amount of the water to the tomato paste to thin,
then combine the cornstarch mixture and the tomato mixture with
the remaining water. Pour into the pot with the crawfish or shrimp
and veges and cook another 15 minutes, stirring occasionally.
Check the seasoning and add extra salt and hot sauce if needed.
Sprinkle with sliced green onions and serve over rice.

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