I'm from Louisiana so that means this is a true recipe for Crawfish Etouffe. My family loves it when I make this recipe! If you can find crawfish fat use it instead of the tomato paste. I hope you enjoy it as much as we do.
INGREDIENTS (for 6 servings):
- 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
PREPARATION:
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.