Crawfish Etouffee

Ingredients

• 4 tablespoons vegetable oil
• 1/2 cup butter
• 2 bunches green onions, chopped
• 1 large onion, chopped
• 1/4 cup chopped green bell pepper
• 2 stalks celery, chopped
• 1 lb crayfish tail
• 1 teaspoon tomato paste

• 1 (10 3/4 ounce) can chicken broth
• 2 tablespoons cornstarch
• 1 tablespoon water

Directions

1. 1

   Heat oil and butter in a large skillet over medium high heat.

2. 2

   Stir in onion, green onion, green pepper and celery; cook until transparent.

3. 3

   Mix in crawfish and tomato paste; cook for 10 minutes.

4. 4

   Pour chicken broth into skillet.

5. 5

   In a small bowl, dissolve cornstarch in water.

6. 6

   Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.

7. 7

   Serve over rice.