- 2 sticks (1 cup) of real butter
- 2 cups chopped onion
- 1/2 cup plus 1 Tablespoon chopped celery
- 1/2 cup plus 1 Tablespoon chopped bell pepper
- 2 large cloves garlic, pressed
- 1/2 cup cornstarch
- 2 pounds fresh or frozen crawfish or shrimp (peeled and cleaned)
- 1 teaspoon salt
- 3/8 teaspoon cayenne pepper or more
- parsley, chopped; optional
- Melt butter in a heavy saucepan.
- Add vegetables and cook on medium heat until onions are transparent about 10-15 minutes.
- Do not brown.
- Add cornstarch, and cook for 5 minutes, stirring often.
- Before you add the crawfish or shrimp, pass your hand through them, removing any pieces of shell or black veins.
- Stir the shellfish into the cornstarch and vegetable mixture.
- Add salt and pepper stirring well, then add a little water, about 1/4 cup at a time, until it is the consistency of a thick gravy.
- Adjust heat to let simmer covered on medium to medium-low heat for 15 minutes, stirring occasionally.
- Add a small amount of water if the gravy needs thinning.
- Sprinkled with chopped parsley and stir. Serve over cooked rice.
- The amount of water added may vary each time you make this recipe, depending on the crawfish or shrimp. Some crawfish and shrimp have more water in them than others.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Seafood