Crawfish Etouffee II

I'm from Louisiana so that means this is a true recipe for Crawfish Etouffe. My family loves it when I make this recipe! If you can find crawfish fat use it instead of the tomato paste. I hope you enjoy it as much as we do.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 322 Calories

Ingredients

• ½ cup butter
• 2 tablespoons cornstarch
• 1 tablespoon water
• 4 tablespoons vegetable oil
• 2 stalks celery, chopped
• 1 large onion, diced
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon tomato paste
• ¼ cup chopped green bell pepper
• 1 pound crawfish, peeled
• 2 bunches green onion, chopped

Recipe Instructions

Step 1

Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes.

Step 2

Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.