Crawfish Etouffee - cooking recipe

Ingredients

12 oz. fresh or frozen peeled crawfish tails or peeled and deveined shrimp
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
2 Tbsp. cooking oil
2 c. chopped tomatoes (about 3 medium)
3/4 c. chicken broth
1 1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
3/4 tsp. snipped fresh basil or 1/4 tsp. dried basil, crushed
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground red pepper
1/4 c. water
2 Tbsp. all-purpose flour
3 c. hot cooked rice

Preparation

Thaw crawfish tails or shrimp, if frozen.
Rinse and pat dry with paper towels.