Cajun & Creole : Crawfish Étouffée

• 1/4 cup vegetable oil
  
• 1 cup finely chopped onion
  
• 1/2 cup finely chopped celery
  
• 1/2 cup finely chopped green bell pepper
  
• 2 cloves garlic, minced
  
• 1 tablespoon tomato paste
  
• 1 teaspoon cornstarch
  
• 3/4 cup fish or chicken stock
  
• 1 pound shelled crawfish tails (or shrimp)
  
• 1 cup thinly sliced green onions
  
• 1/4 cup chopped fresh parsley
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/4 teaspoon salt or to taste
  
• Hot cooked rice
  

Heat oil in a large skillet over medium-high heat. Add onion, celery, bell pepper and garlic. Cook 8 to 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, TABASCO^® Sauce and salt. Cook 5 minutes or until crawfish are tender, stirring frequently. Serve over rice.

Makes 4 servings.