Prep 30 mins
Cook 1 hr
What else can be said about this classic Cajun dish but...yummy! For those of you who are short on time www.BigEasySeafood.com not only sells the crawfish tails for this dish, it also has preprepared Etouffee.
- 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.
- Serve over rice.
I hardly think you can call a recipe a classic if you are using cornstarch instead of making a dark roux. you should read up about this great classic recipe?
Being from South Louisiana, this ettoufee is not a classic creole/cajun dish. ettouffee does not use tomoto paste, chicken broth or cornstarch. It uses roux. The redish color comes from the crawish fat on the tails and the roux mix.
I think perhaps a roux and some spices would have helped this dish. It tasted good, but was a little bland. It smelled great while cooking, and looked nice too, just needs to be kicked up a notch!