Shrimp or Crawfish Etoufee

1/2 cup (1 stick) unsalted butter

6 tablespoons flour

1 1/2 cup each chopped celery, onions, bell pepper

1 1/2 lb. raw crawfish or shrimp meat

1 tablespoon tomato paste

1 quart unsalted chicken broth (give or take)

Tony Cachere Seasoning

Cayenne pepper to taste (1/2 tsp. – 1 tablespoon)

Freshly cooked white rice

Melt butter in dutch oven.  Whisk in flour.  Cover and cook over low heat, stirring occasionally, until it reaches the color of peanut butter, 30-60 minutes.  Stir in veggies and continue cooking until veggies are mushy.  Add shrimp or crawfish and cook 5 minutes.  Add tomato paste.  Add broth a little at a time until desired thickness is reached (should be consistency of thin gravy.)  Add Seasonings to taste.  Cook on very low another 20 minutes to blend seasonings.  Serve over rice.