Crawfish Etouffee - cooking recipe

Ingredients

1 lb. peeled crawfish or shrimp
1 Tbsp. paprika
2 c. water
Cajun seasoning to taste
1 clove garlic, chopped
1 Tbsp. cornstarch
1 Tbsp. Worcestershire sauce
1 stick margarine
1 medium onion, chopped
1/2 bell pepper, chopped
1/2 c. onion tops, chopped
black pepper to taste
1/4 tsp. salt

Preparation

Melt margarine.
Do not use iron pot (crawfish will turn dark).
Add to pot onions, bell peppers and garlic.
Saute 5 minutes and add crawfish (shrimp), paprika, Cajun seasoning, pepper, salt and Worcestershire sauce.
Heat until simmering.
Add water mixed with cornstarch.
Bring to a simmer and cook for 30 minutes on low heat.
Serve over rice.