Étouffée

1 C butter
2 onions, diced
1/2 stalk celery, diced
2 bell peppers, diced
4 cloves garlic, minced
2 lbs cooked crawfish tails, langoustine tails, crabmeat, or shrimp
4 t Tony Chachere's
2 t paprika
1 t cayenne
2 T Worcestershire
60 g or 9 T corn starch
2 C seafood stock
  (if using 1 package of Glace de Fruits de Mer Gold Seafood Stock, reduce to Tony's to 1 T)
2 T parsley & green onion, finely chopped
6 C steamed rice

Melt butter.
Add vegetables and sauté 40 mins over medium heat.
Season seafood with Tony's, paprika, and cayenne.
After vegetables are sautéed, add seafood and Worcestershire.
Cover and simmer on low for 10 mins.
Combine corn starch and stock until smooth and add.
Cover and simmer 10 mins.
Turn off heat and let sit 10 mins.
Serve with hot rice, parsley, & green onion.
Serves 6.

loosely based on
Emeril Lagasse

Note: Tip from Matt Healy - for extra richness, add high quality parmesan.