“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.” - by Lori Ferguson
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
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Reviews (38)
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"I'm a cajun gal myself with my roots in Louisiana and the gulf coast of Texas, and this recipe is nothing close to my family's recipe for etouffe, which requires making a roux and cooking it dark, to ..." See morestart I have also never seen tomato of any kind go into etoufee."
TNociti
"Very disappointing. I knew it would be when I saw there was no roux and no seasoning...how can this be considered a "true cajun recipe"?????? I will quit looking for a cajun shortcut and stick with ..." See morewhat I know to be good."
Littlerockette
"I have used this recipe a zillion times and it's always a hit. A few changes I made are:I throw in a generous dash of Tony Chachere's Creole Seasoning and another dash of cayenne pepper (to taste-I l..." See moreike it spicy)AND about ten minutes before it's done I use about a 1/4 to 1/2 of Heavy Whipping Cream stirred in to make it VERY rich!! I also usually double the recipe with success."
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