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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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.
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