Crawfish Etouffee - cooking recipe

Ingredients

1/2 c. margarine
1 c. onion, chopped
2 1/2 c. water
1/2 c. shallots, chopped
1 lb. crawfish tails
2 Tbsp. cornstarch
chopped parsley or parsley flakes
salt and pepper to taste

Preparation

Melt margarine over low heat.
Add finely chopped onion and cook until onion is clear.
Add 2 cups water.
Bring to a boil. Add crawfish tails and shallots.
Cook 5 minutes over low heat, stirring occasionally.