Crawfish/shrimp etouffeé 2

With tomato paste, cornstarch, and stock

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Step 1

Heat fat and cook onion celery and green pepper until tinder.

Step 2

Stir in garlic

Step 3

Stir and tomato paste

Step 4

In a separate bowl combine stock and cornstarch

Step 5

add stock to veggie mixture and bring to a boil

Step 6

Add crawfish, half the green onion, hot sauce, and half the parsley.

Step 7

Salt and pepper to taste

Step 8

Reduce heat, cover and simmer for 20 minutes

Step 9

Serve over rice and garnish with remaining green onion and parsley