Crawfish Etouffee II

Name: Crawfish Etouffee II
Prep time: 15 min
Cook time: 45 min
Yield: 6
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

⏱️ Ready in 1h 🥄 Prep 15 min 🔥 Cook 45 min 👥 6 servings 👁️ 2 views

I'm from Louisiana so that means this is a true recipe for Crawfish Etouffe. My family loves it when I make this recipe! If you can find crawfish fat use it instead of the tomato paste. I hope you enjoy it as much as we do.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 45 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 322

% Daily Value*

Total Fat 25.5g 33%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 478mg 21%

Total Carbohydrate 11.3g 4%

Dietary Fiber 2.7g 10%

Total Sugars 3.6g

Protein 13.5g 27%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.