Crawfish Etouffee - cooking recipe

Ingredients

1 lb. peeled crawfish tails
1 stick margarine
1 medium onio, chopped
1/2 green bell pepper, chopped
1 Tbsp. Worcestershire sauce
2 cloves garlic
2 Tbsp. cornstarch
1 Tbsp. paprika
1 Tbsp. chopped onion tops
2 c. water
Tony Creole seasoning

Preparation

Use shrimp if you can't get crawfish.
Melt margarine in aluminum Dutch oven
(don't use ironpot as black iron pot will cause crawfish to darken).
Season crawfish tails generously with Tony's Creole seasoning or salt and pepper and paprika to margarine.
Saute crawfish tails, about 5 minutes.
Remove crawfish and set aside.