Naman's Etouffee.

Crawfish Etouffee
Compliments of Naman's Catering.

1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1/2 cup butter or margarine (melted)
1/4 teaspoon chili powder
3 bay leaves
2 teaspoon tomato paste
1/2 cup dry white wine
1/2 cup green onions (chopped)
1/2 teaspoon Tony's Creole seasoning
2 tablespoons shrimp (peeled)
1/2 cup celery (chopped)
2 cloves garlic (minced)
1/4 teaspoon dried whole thyme
1/2 teaspoon dried basil
2 tablespoons all purpose flour
1 quart heavy cream
2 cups water
1/4 cup fresh parsley (chopped)
1/4 teaspoon hot sauce


Melt butter in a large heavy skillet. Saute onion, celery, bell pepper, and garlic in butter until tender. Mix in thyme, basil, bay leaves, and chili powder; stir well and cook over low heat, stirring often.

Deglaze with the wine and let reduce by half. Add flour, making a roux, add tomato paste while roux is brewing; add cream and water slowly, bringing the heat back up; cover and simmer for fifteen (15) minutes. Stir in green onions, parsley, Tony's Creole seasoning, and hot sauce. Cover and cook five (5) minutes.

Remove from heat and let stand fifteen (15) minutes before serving. Serve over rice!