Crawfish Etouffee



INGREDIENTS:

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

DIRECTIONS:

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.

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.



Crawfish Etouffee