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

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Submitted 6/13/05.
Source: allrecipes
Submitted By: Meryl
merstarunicorn11@hotmail.com
Crawfish Etouffee II


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