Crawfish Etouffee

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Finely-chopped onion
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/2 cup	73g / 2.6oz	Finely-chopped green bell pepper
2		Garlic cloves - minced
1 tablespoon	15ml	Tomato paste
1 teaspoon	5ml	Cornstarch
3/4 cup	177ml	Fish or chicken stock
1 lb	454g / 16oz	Shelled crawfish tails
		(or substitute shrimp)
1 cup	62g / 2.2oz	Thinly-sliced green onions
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt - or to taste
		Hot cooked rice

Recipe Instructions

In large skillet, heat oil over medium-high heat. Add onion, celery, bell pepper and garlic. Cook 8 to 10 minutes or until tender, stirring frequently. Stir in tomato paste and cook 1 minute.

In small bowl, combine cornstarch and stock, stirring until smooth. Add to vegetables in skillet and bring to a boil, stirring constantly. Add crawfish, green onions, parsley, Tabasco sauce and salt. Cook 5 minutes or until crawfish are tender, stirring frequently. Serve over hot cooked rice.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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