Crawfish Etouffee
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- 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 3/4 ounce) 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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RECIPE SUBMITTED BY
Sarah Close
New Orleans, LA
About me, well I am a New Orleanian who loves everything about this city: Jazz Fest, Mardi Gras, and last but not least the seafood.
I am also an entrepreneur, so 2 years ago I had the idea of providing the best that New Orleans has to offer over the internet.
We started with www.MardiGrasStore.com so you can have a Mardi Gras Party anywhere in the world, anytime! Beads, King Cakes, Masks... the list goes on; however, there was one part that was missing, seafood. So last fall we create www.BigEasySeafood.com bringing fresh seafood and prepared foods to your doorstep. I wanted to share some of the recipes we have gathered with you that are traditionally New Orleans. Enjoy!
Oh, by the way, thats me front right with our 1985 caddi limo Mardi Gras mobile!