Crawfish Etouffee - cooking recipe

Ingredients

1/4 c. oil
1 large onion, chopped
1 clove garlic, minced
1 bell pepper, chopped
1 rib celery, chopped
1 or 2 lb. crawfish tails
1 small can tomato sauce or Ro-Tel tomatoes
1/2 tsp. cornstarch or flour
1/2 c. parsley, chopped
salt and pepper to taste
Tony Cachere's to taste

Preparation

On low heat saute onion, garlic and bell pepper in oil until onion is transparent.
Add crawfish, tomato sauce and season to taste.
Add parsley and simmer for about 30 minutes.
Thicken with cornstarch dissolved in water as desired.