Crawfish Etouffee II Recipe

Ingredients
<br>- 4 tablespoons vegetable oil
<br>- ½ cup butter
<br>- 2 bunches green onion, chopped
<br>- 1 large onion, diced
<br>- ¼ cup chopped green bell pepper
<br>- 2 stalks celery, chopped
<br>- 1 pound crawfish, peeled
<br>- 1 teaspoon tomato paste
<br>- 1 (14.5 ounce) can chicken broth
<br>- 2 tablespoons cornstarch
<br>- 1 tablespoon water
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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Ingredients
- 4 tablespoons vegetable oil
- ½ cup butter
- 2 bunches green onion, chopped
- 1 large onion, diced
- ¼ 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

Directions
step 1: 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.
step 2: 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.

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