| 4 tablespoons vegetable oil |
1 pound crawfish |
| 2 bunches of chopped green onions |
1 (14.5 oz.) can chicken broth |
| 1/4 cup chopped green bell pepper |
1 tablespoon water |
| 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. |
|
