Crawfish Etouffee II Recipe

Crawfish Etouffee II Recipe

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