Preparation:

In a large stew pot boil un-peeled crawfish or un-peeled shrimp. After boiling, peal crawfish/shrimp and return shells, legs & tails back to boiling water for an additional 10 minutes (this is your seafood stock) Strain off the shells, legs & tails and put the stock aside for later.

Put the crawfish/shrimp aside for later (if using shrimp, cut in half for small shrimp or 3rds for large shrimp).

At this point prepare the roux, it takes about 30 minutes (see recipe below).

In a large heavy saucepan 5+ quarts, slowly melt ¹/₂ stick butter over medium heat. Add onion, bell pepper, celery, fresh garlic and cook until almost translucent, about 10 minutes stirring often. Reduce heat to low and add the roux (see recipe below), stir until well blended. Add 1¹/₂ cups seafood stock, stir in seasonings: pepper, garlic salt, thyme and oregano. Add green onions, parsley, tomatoes and crawfish/shrimp. Add salt to taste and add cayenne pepper to taste.

To make the etoufee spicier/hotter, add ¹/₂ teaspoon of habanero sauce

Preparation:

In a sauce pan slowly melt 1 stick of butter. Keeping flame as small as possible, add very small amounts of flour stirring constantly until the flour is completely dissolved and mixed in. Continue adding flour until you have a mix that will run off of your spatula slowly but smoothly (stop adding flower at this point). Add two teaspoons full of tomato paste. Mix in thoroughly and keep heating until the roux darkens approximately 30 minutes or so. Constantly keep stirring.

By Louie V. Lefty