Crawfish Etouffee II

Ingredients

• 0.5 cup butter 
• 2 stalks celery chopped
• 14.5 ounce chicken broth canned
• 2 tablespoons cornstarch 
• 1 pound crawfish tails peeled
• 0.3 cup bell pepper green chopped
• 2 bunches green onion chopped
• 1 large onion diced
• 1 teaspoon tomato paste 
• 4 tablespoons vegetable oil 
• 1 tablespoon water 

Equipment

• bowl
• frying pan

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.
2. Mix in crawfish and tomato paste; cook for 10 minutes.
3. 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.