Crawfish Etouffee II

4 tablespoons vegetable oil

½ cup butter

2 bunches green onion, chopped

1 large onion, diced

¼ cup chopped green bell pepper

2 stalks celery, chopped

1 pound crawfish, peeled

1 teaspoon tomato paste

1 (14.5 ounce) can chicken broth

2 tablespoons cornstarch

1 tablespoon water

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.