Turn the heat to medium & pull out a large saucepan. Once the pot is hot,melt the margarine and toss in the chopped onion and bell pepper.
**I put my onion and bell pepper in my food processor and pulsed it until chopped but not smushed.
I'm just cooking the onions and bell pepper until they soften , then letting most of the liquid evaporate ( excuse all the stem!).
I use a large can of condensed cream of mushroom( which was 1lb and 10oz.) but you can use 2 1/2 cans that are this size!
Add this to the onions/bell peppers and stir in.
This is the outcome. Next, we're going to season this dish!
Cayenne pepper and cracked black pepper...
Creole/Cajun seasoning( any is fine, just make sure that the seasoning does not contain a lot of salt)
Add you shrimp! But beforehand, season the shrimp with your seasoning& black pepper (be sure they are deveined,peeled, and have no tail)
And crawfish. ( adding crawfish to your étouffée is totally optional! You can just add 8 ounces more of shrimp!)
Add water to thin it out a bit.
Add tomato paste and mix in
Just let this simmer at med- low heat. (Until the crawfish has heated up and shrimp had cooked through;takes about 15-20 min.)
Serve this heavenly stew over hot white rice and enjoy!