Crawfish Etouffee - cooking recipe

Ingredients

1 to 2 lb. crawfish (tail meat)
1 (16 oz.) can whole tomatoes
1 (10 oz.) can Ro-Tel diced tomatoes
2 Tbsp. cornstarch
1 Tbsp. mustard
3 Tbsp. ketchup
3 large onions
1 large bell pepper
2 ribs celery
2 sticks margarine
1 Tbsp. cooking oil
cayenne pepper
cajun seasoning
salt
black pepper

Preparation

Saute onions, bell pepper and celery in margarine and oil until slightly brown, stirring constantly.
Add approximately 3 cups water, cover and cook to pieces.
When mixture is reduced, add tomatoes and Ro-Tel tomatoes and mash them thoroughly and cook to pieces.
Mix cornstarch, mustard and ketchup together and add to mixture (after tomatoes are cooked).
Lower heat and cook for approximately 25 minutes, stirring and adding water occasionally to prevent sticking and reducing.
Add crawfish.
Add seasoning to taste and cook about 45 minutes to desired consistency.
Serve over rice.
Serves 4 to 6 people.