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!