Crawfish Etouffee - cooking recipe

Ingredients

1 c. butter
2 c. chopped onion
1 c. chopped celery
1/2 c. chopped bell pepper
1 Tbsp. minced garlic
1/4 c. chopped green onion
1 1/2 Tbsp. tomato paste
3 c. crawfish stock or chicken bouillon
2 Tbsp. cornstarch, dissolved in cold water
1 tsp. paprika
1 tsp. cayenne pepper
3/4 tsp. pepper
salt to taste
1/4 tsp. Worcestershire
4 Tbsp. chopped parsley
2 lb. cooked crawfish tails
4 to 5 c. cooked rice

Preparation

Melt butter in skillet; add onion, celery, bell pepper, garlic and green onion.
Saute until tender.
Add tomato paste and crawfish stock.
Cover and simmer 15 minutes.
Remove from heat and add cornstarch.
Add paprika, cayenne, pepper, salt, basil, Worcestershire and parsley.
Simmer until ready to serve.
Add crawfish and simmer until heated through.
Serve on a bed of hot rice.
Serves 6 to 8.