Crawfish Etouffee II

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.

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.

Per Serving: 322 calories; protein 13.5g; carbohydrates 11.3g; fat 25.5g; cholesterol 123.1mg; sodium 477.5mg.

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