Crawfish Chimichanga by LaFonda Restaurant

September 11, 2006


1 oz vegetable oil/butter
1 yellow onion
1 bellpepper
2 cups of water
2 oz tomato paste
1 green pepper
Salt and red pepper
2 cups of Louisiana Crawfish
Corn starch


  • Sautee onions, bell pepper in oil over high heat until onions are caramelized and peppers have a crispy edge.
  • Add two cups of water and tomato paste. Simmer for about 10 minutes.
  • Add green onions, salt and pepper to taste.
  • Add 2 cups of Louisiana crawfish and let simmer for about 15 minutes.
  • Add corn starch to thicken.
  • Wrap stuffing with flour tortilla then deep fry to golden brown.
  • Serve with homemade Spanish rice and guacamole salad.