Crawfish Etouffee

Ingredients
4 tablespoons vegetable oil
1/2 cup butter
2 bunches green onion, chopped
1 large onion, diced
1/4 cup chopped green bell pepper
2 stalks celery, chopped
1 pound crawfish, peeled
1 teaspoon tomato paste
1 (14.5 ounce) can chicken broth
2 tablespoons cornstarch
1 tablespoon water

Directions:
1. 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.
2. 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.

If you don't see crawfish in your grocery store just ask them if they can order it next time for you! It wont cost more! If you want to make it that night, just do like I did in the picture, use shrimp and sausage, or chicken... it's all just as yummy!