Don'S Crawfish Etouffee - cooking recipe

Ingredients

2 lb. peeled crawfish tails
1/4 lb. oleo
1/2 c. chopped celery
1 c. chopped onion
1/2 c. chopped bell pepper
2 Tbsp. crawfish fat
2 c. cold water
2 tsp. cornstarch
1/4 c. onion tops and parsley, chopped
salt, black pepper and cayenne pepper

Preparation

Season crawfish tails with salt and pepper and set aside.
Melt oleo in heavy pot.
Add onions, bell pepper and celery; cook until onions are wilted, stirring constantly.
Add crawfish fat, 1 1/2 cups water and crawfish tails.
Bring to boil and cook over slow heat for 30 minutes, stirring occasionally.
Dissolve cornstarch into 1/2 cup of water; add mixture.
Add onion tops and parsley; cook another 10 minutes.
Let set a few minutes.
Serve over cooked rice.
Serves 4.