My Wonderful Crawfish, Shrimp or Chicken Etouffee

I grew up in Louisiana and Crawfish Etouffee or Shrimp Etouffee or Crawfish & Shrimp Etouffee is my all time favorite dish. After I started my own seasoning company Heaven Made Products I recreated this dish using my own low sodium seasoning Cajun seasonings & it is wonderful.
Submitted by: Michael Pitre

Ingredients:

• 1/2 stick (4 tablespoons) butter
• 1 cup chopped onion
• 1/2 cup chopped Bellpepper, Red Bellpepper with add a nice color.
• 1/4 cup chopped celery
• 1 tsp minced fresh garlic
• 1/4 teaspoon cayenne
• 1-1/2 teaspoons Heaven Made Products: Amazin Cajun seasonings
• 1-1/2 teaspoons Heaven Made Products: It’s Incredible seasonings
• 1/2 cup chopped/crushed canned tomatoes or tomato sauce
• 1/2 to 3/4 of a 10.5 oz can of Cream of mushroom
• 1 pound or more of crawfish tails, shrimp or chicken
• 1-2 tablespoons cornstarch as needed to thicken to your liking
• 3/4 - 1 cup water or crawfish, shrimp, seafood or chicken stock
• 2 tablespoons chopped green onions
• 1 heaping tablespoon chopped parsley

Directions:

• Melt the butter in a large skillet over medium heat.
• Add the onions, bell peppers, garlic and celery, and cook, stirring until the vegetables are soft and golden, 6 to 8 minutes.
• Add the seasoning, cayenne and tomatoes and cook, stirring occasionally, for about 5 minutes.
• Add in the cream of mushroom and stir.
• If you like you can use an immersion blender and puree everything in the pot at this point to make a smooth sauce.
• Add the crawfish tails and cook for about 5 minutes, stirring occasionally.
• Dissolve the cornstarch in the water and add to the pot.
• Stir for about 2 to 3 minutes, or until the mixture thickens.
• Add the green onions and parsley and stir to mix.
• Serve over fresh cooked Jasmine rice.