- 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
- 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.
- 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.
03/27/2017
recipepes.com
crawfish etouffee, recipe
PT15M
PT1H
5
455 calories
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