Crawfish Etouffee - cooking recipe

Ingredients

1/4 c. butter or margarine
1 c. finely chopped onion
1/2 c. finely chopped bell pepper
1 Tbsp. Worcestershire sauce
1/2 c. finely chopped celery
2 cloves chopped garlic
1 1/2 tsp. Season-All
1 tsp. Tabasco sauce
1 Tbsp. cornstarch
1/2 c. water
1 lb. peeled, cooked crawfish tails*

Preparation

In a 2-quart glass baking dish (microwavable), combine butter, onion, bell pepper, celery and garlic to cook on High in the microwave for 4 to 5 minutes, until soft, but not brown.
Stir. Add Worcestershire sauce, Season-All, Tabasco sauce and crawfish tails.
In a small bowl, combine water and cornstarch; mix well. Add to mixture; mix well and cover.
Microwave on High for 10 minutes.
Stop; stir well and return to microwave on High for an additional 10 minutes.
Serve over white rice.