The Best Crawfish Etouffee
2 lbs. crawfish tails, cleaned
TexJoy seafood seasoning
TexJoy paprika
¼ cup butter or margarine
½ cup onion, chopped
½ cup celery, chopped
½ cup green pepper, chopped
2 cups chicken broth
1 (10 ounce) can diced tomatoes with green chilies
1 tablespoon cornstarch
½ cup green onions chopped for garnish
Parsley, chopped for garnish
In a large bowl, season cleaned crawfish with seafood seasoning and paprika. In a large skillet, melt butter; sauté onion, celery, and green pepper until tender. Combine crawfish and vegetables in a 5-qt. pot, add chicken broth and tomatoes with green chilies; cook for 15 minutes over medium heat. Add cornstarch and cook until thickened. Lastly, add green onions and parsley for garnish. Serve over hot rice.