Crawfish Etouffee

Ingredients

• 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

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.

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