Crawfish Etouffee
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 4 tablespoons vegetable oil
- 1⁄2 cup butter
- 2 bunches green onions, chopped
- 1 large onion, chopped
- 1⁄4 cup chopped green bell pepper
- 2 stalks celery, chopped
- 1 lb crayfish tail
- 1 teaspoon tomato paste
- 1 (10 3/4ounce) can chicken broth
- 2 tablespoons cornstarch
- 1 tablespoon water
Directions
- 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.
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