Crawfish Etouffee(A-Z-Fay) - cooking recipe

Ingredients

2 lb. peeled crawfish tails (peeled shrimp may be used)
1/2 c. chopped celery
1 c. chopped onion
1/2 c. chopped bell pepper
4 cloves garlic, minced
2 c. cold water
1/4 c. onion tops and parsley, chopped
salt, black pepper and cayenne (red pepper) to taste
2 Tbsp. cornstarch or roux
1/2 can Ro-Tel tomatoes

Preparation

Season crawfish tails with salt and pepper; set aside.
In 1/4 cup oil, cook celery, onion, bell pepper and garlic until onions are wilted, stirring constantly.
Add 1 1/2 cups water, crawfish and tomatoes.
Bring to boil and cook over slow heat for 30 minutes, stirring occasionally.
Dissolve cornstarch into 1/2 cup of water and add to mixture, if roux is used at this time.
Add onion tops and parsley.
Cook 10 minutes.
Serve over cooked rice. Serves 4.