1 c. chopped onion
1 c. chopped celery
1/2 c. green onions with tops chopped
4 tbsp. chopped shallots
2 cloves garlic, mashed
1 stick butter
2 tbsp. flour
2 c. chicken stock
1 can Ro-Tel tomatoes
Salt to taste
1 tsp. black pepper
Dash of cayenne pepper
1 tbsp. Worcestershire sauce
2 lb. crawfish meat, rinsed and drained - or shrimp, peeled and rinsed
Cornstarch for thickening, if needed

In a heavy 6 quart pot, sauce onion, celery, green onions, shallots, and garlic in butter. Cook until soft but not brown. Stir in flour and cook until light brown, stirring constantly. Gradually add chicken stock, stirring constantly. Add the tomatoes and simmer for 10 minutes. Add salt, peppers, and Worcestershire sauce to taste. Flavor should be spicy. Add crawfish or shrimp to etouffee mixture and cook over low heat for 15 minutes. Serve over hot cooked rice. Serves 6-8.