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Crawfish Etouffee II Recipe | |
Seafood | |
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Ingredients:
"If you can find crawfish fat use it instead of the tomato paste." 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. Makes 6 servings. Printed from Allrecipes, Submitted by Lori Ferguson | |