Crawfish Etouffee - cooking recipe

Ingredients

1 lb. crawfish tails
1 stick oleo
1 bunch green onions, chopped fine
1 bell pepper, chopped fine
1 hot pepper, chopped
1 1/4 Tbsp. cornstarch
2 c. water
2 Tbsp. tomato paste

Preparation

Melt butter.
Add onions, bell pepper and hot pepper.
Cook until well wilted.
Add tomato paste.
Cook 20 minutes.
Dissolve cornstarch in 1 cup water and add to mixture.
Cook 5 minutes. Add crawfish with 1 cup water.
Cook 25 minutes on medium heat. Serve over rice.
Be sure to cook according to specified times.