Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: note: for a thick roux etouffee you can use savoies roux in a 8 oz jar instead of corn starch for thickening. or make your own roux from flour and water. heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes. add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. add the creole seasoning, thyme, oregano, bay leaf and crawfish tails. bring to a boil, then reduce heat to low and simmer for 30 minutes. dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. add the green onions and parsley, and cook an additional 5 minutes. serve over your favorite hot long grain rice.

Target recipe: 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. 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. serve over rice.