Shrimp Or Crawfish Etouffee - cooking recipe

Ingredients

1 recipe Cajun Roux
2 medium onions, chopped
3 medium garlic cloves, minced
1 large green pepper, chopped
2 celery stalks, chopped
1 Tbsp. plus 1 tsp. tomato paste
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
2 lb. peeled crawfish tails or shrimp
1 c. seafood stock or 1 (8 oz.) bottle clam juice
salt to taste
1/4 c. minced parsley
8 green onions, chopped
6 c. hot cooked white rice

Preparation

Make roux in a heavy skillet, cooking until mahogany-colored. Add onions, green pepper and celery to hot roux.
Cook, stirring often, until vegetables are slightly wilted and transparent, about 5 minutes.
Stir in tomato paste, cayenne and black pepper.
Stir in crawfish tails.
Slowly stir in stock or clam juice.
Season with salt.
Reduce heat.
Simmer, uncovered, 45 minutes.