| crawfish tails | 1 | lb | | butter | 1 | stick | | onion | 1 | | | celery | 2 | ribs |
| green onions | 1 | bunch | | corn starch | 1 | tsp |
| tomato paste | 1 | tsp | | cold water | 1/2 | cup |
| parsley flakes | 2 | tbs | | salt pepper & cayenne pepper | | to taste |
|
Directions:
CRAWFISH ETOUFFE
Chop onion, celery, and green onions.
In iron skillet, melt butter then add onions and green onions, savings tops for later. Now add celery and tomato paste, cooking, uncovered, over medium heat until onions are wilted. Add crawfish tails. Dissolve corn starch in cold water, and add to crawfish, stirring constantly. Season to taste with salt, black, and cayenne pepper. Bring to boil over medium heat uncovered for 10 minutes. Add onion tops and parsley, and cook for another 5 minutes.
Serve over rice.
FOR SHRIMP ETOUFFE, USE ABOVE RECIPE, BUT SUBSTITUTE 1 LB. OF PEELED SHRIMP.
