My wife loves a good crawfish or shrimp etouffee, (the tomato based kind)...the restaurants around us no longer have it on there menus so I thought I'd make her some...y'all have a good recipe I can try?

Crawfish or shrimp etouffee.

2 pounds crawfish tails or shrimp
1 cup oil
3/4 cup flour
1 and 1/2 cup chopped yellow onions
1/4 cup chopped celery
1/3 cup garlic, finely minced
2/3 cup chopped green pepper
1/4 cup butter
1/2 cup tomato paste
2 cups chicken broth
3 cups water
2 chicken flavored bouillon cubes
2 tsp salt
2 tsp black pepper
1 tsp Tabasco pepper sauce (more if you like)
1 tsp paprika
In a large, preferably cast iron, skillet make roux by stirring oil and flour over low to medium heat. When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers. Saute for 5 minutes. In another skillet, melt the butter and add tomato paste. Saute until smooth and thick, about 5 minutes. Add to roux mixture. Pour in the broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes. Add the crawfish tails 5 minutes before serving. Serve with rice and french bread.

This is copied down exactly how my aunt north of Beaumont made it.

Thanks y'all looks great!