2 lb shelled crawfish tails
2 cup finely chopped onion
4 cloves garlic, minced
2 T tomato paste
2 t cornstarch
2 cup thinly sliced green onions
2 cup fish or chicken stock
1 cup finely chopped celery
1 cup finely chopped green bell pepper
1 t Hot Sauce (
Louisiana hot sauce,
Baumer Foods Crystal or
McIlhenny Tabasco)
½ t salt or
Zatarain's Creole Seasoning or
Tony Chachere's Original Creole Seasoning
½ cup vegetable oil
½ cup chopped fresh parsley
Hot cooked rice
Heat oil in a large skillet over medium-high heat. Add onion, celery, bell pepper and garlic. Cook 10 minutes or until tender, stirring frequently. Stir in tomato paste and cook 1 minute.
Combine cornstarch and stock in a small bowl, stirring until smooth. Add to vegetables in skillet and bring to a boil, stirring constantly. Add crawfish, green onions, parsley, hot sauce and salt. Cook 5 minutes or until crawfish are tender, stirring frequently. Serve over rice.
Serves 8.