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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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