1/2 green pepper, chopped fine
1 onion, chopped fine
1 stalk celery, chopped fine
1 1/2 to 2 sticks butter
2 lb. shrimp or crawfish
Tomato paste
1 can chicken stock
1 tbsp. cornstarch
Green onion tops
Parsley
Salt, black pepper, red pepper to taste

Place onions, celery and green pepper in frying pan with 1/2 cup water. Cook until tender. Add butter and tomato paste to make a nice pink color. Add stock, seasonings, and shrimp or crawfish. Cook until seafood is pink. Add onion tops and parsley. Mix cornstarch with small amount of water to thicken liquid.

If using crawfish, your cooking time should be reduced, as this will cook sooner than shrimp.