Crawfish Etouffee - cooking recipe

Ingredients

1 lb fresh crawfish tails or shrimp, peeled and deveined
1 stick margarine
1 medium onion, chopped
1/2 bell pepper, chopped fine
1 Tbsp Worchestershire sauce
2 cloves garlic, chopped fine
2 Tbsp cornstarch
1 Tbsp chopped onion tops
2 cups water
Tony Chachere's Creole Seasoning

Preparation

Melt margarine in aluminum Dutch oven (don't use iron pot as black iron pot will cause crawfish to darken).
Season crawfish tails generously with seasoning.
Add paprika to margarine.
Saute crawfish tails about 5 minutes.
Remove crawfish and set aside.