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Crawfish Etouffee II

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Crawfish Etouffee II

Directions

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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
  • Methods :

  • 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.
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