Crawfish Etouffee - cooking recipe

Ingredients

1 lb. crawfish tails and fat
2 Tbsp. cooking oil
3 pieces green onions and tops, chopped
5 pieces parsley, chopped
2 Tbsp. cornstarch or flour
salt
pepper

Preparation

Saute onion tops and parsley for about 10 minutes on medium heat.
Add crawfish fat and cook on medium heat for about 20 minutes.
Add peeled crawfish tails and 1/2 cup of water.
Let boil for about 10 minutes.
Mix cornstarch in 1/4 cup of cold water and add to crawfish.
Season to taste and cook for 5 minutes.
Serve over rice.
Serves 2.