Shrimp étouffée

Crawfish tails, fresh or frozen, peeled (or shrimp, peeled and deveined)	1 pound
Onion, chopped	2 cups
Celery, finely chopped	1 cup
Green pepper, finely chopped	½ cup
Garlic, minced	2 cloves
Butter	3 tablespoons
Crawfish fat (or butter)	2 tablespoons
Cornstarch	4 teaspoons
Tomato sauce	½ cup
Red pepper, ground	¼ teaspoon
Water	1 cup
Salt	½ teaspoon
Black pepper, freshly ground	¼ teaspoon
Rice, cooked	2 cups

1. If frozen, thaw crawfish tails or shrimp.
2. In a large saucepan over medium-low heat, cook onion, celery, green pepper, garlic, and butter, covered, for 10 minutes or until tender.
3. Add crawfish fat (or butter); stir until melted.
4. Stir in cornstarch.
5. Add tomato sauce, red pepper, water, salt, black pepper; cook and stir until bubbly.
6. Add crawfish (or shrimp); return to a boil, and then reduce heat.
7. Simmer, uncovered, for 4 to 5 minutes, or until crawfish are tender (shrimp turn pink).
8. Season to taste; serve with rice.

This recipe is originally for crawfish; however, they can be difficult to find in the San Francisco Bay Area. Butter easily makes up the difference!

Before...

After!

Recipe from Better Homes and Gardens New Cookbook.