Shrimp/ Crawfish Etoufee

Ingredients
2 (12 ounce) packages crawfish tail meat, fully cooked (or 1 1/2 lbs shrimp)
2 tablespoons butter
7 large hot banana peppers, seeded and diced (or 3 bell peppers, any color)
1 large onion, diced
1/2 bunch celery
6 small tomatoes, diced
1 bulb of garlic, pressed
8 ounces tomato sauce
1/2 cup water
1 tablespoon Tony Chachere's Seasoning (or to taste)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
Directions
1Saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced. Add garlic and saute 2 minutes.
2Add tomato sauce, water and dried seasonings and bring to a boil. Reduce to simmer and add crawfish tails. Return to simmer and cook 3 minutes. Do not overcook crawfish. Add parsley. Remove bay leaves. Serve with rice.

Nutrition Facts
Serving Size 1 (253g)
Recipe makes 8 servings
The following items or measurements are not included below:
7 large hot banana peppers
Tony Chachere's Seasoning
Calories 126
Calories from Fat 36
(28%)
Amount Per Serving
%DV
Total Fat 4.0g
6%
Saturated Fat 2.0g
10%
Monounsaturated Fat 1.0g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 98mg
32%
Sodium 252mg
10%
Potassium 607mg
17%
Total Carbohydrate 9.0g
3%
Dietary Fiber 2.2g
8%
Sugars 4.4g
Protein 14.3g
28