Crawfish Etouffee II recipe

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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

Nutrition Info

322.3 calories
carbohydrate: 11.3 g
cholesterol: 123.1 mg
fat: 25.5 g
fiber: 2.7 g
protein: 13.5 g
saturatedFat: 11.3 g
servingSize: -
sodium: 477.5 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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