Crawfish Etouffee - cooking recipe

Ingredients

3/4 lb. margarine
1 bag seasoning mix (onions, bell pepper, parsley)
2 c. green onions
2 cloves garlic
3 tsp. Tony's seasoning
1 tsp. sugar
1/4 c. tomato paste
3 Tbsp. cornstarch
3 c. water
4 lb. crawfish tails, cooked
1 tsp. Kitchen Bouquet

Preparation

In heavy pot, melt margarine; saute seasoning mix, green onions and garlic until soft.
Stir in Tony's seasoning, sugar and tomato paste.
Cook on low for 20 minutes, stirring occasionally. Dissolve cornstarch in water.
Add.
Cook for 20 minutes on medium, stirring occasionally.
When sauce thickens, add crawfish and Kitchen Bouquet.
Refrigerate overnight.
Reheat and serve over steamed rice.
Do not overcook.