"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Weston
Added: Wednesday, May 21, 2008


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

Heat oil and butter in a large skillet over medium high heat. Saute onion, green pepper and celery; cooking 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 about 35 minutes, until thickened.

Serve over hot rice. Sprinkle green onion on top before serving.




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