Crawfish Etouffee - cooking recipe

Ingredients

1 or 2 lb. crawfish tails
1 stick oleo
1 large onion, chopped
1 medium bell pepper, chopped
1 or 2 cloves garlic
2 Tbsp. cornstarch (mix with a little water to dissolve)
1 Tbsp. paprika
1 can celery soup
3 c. water
1/2 c. green onion tops

Preparation

Cook onion, bell pepper and garlic in oleo over low heat until tender.
Pour in celery soup, cornstarch, paprika and water.
Mix well and let come to a boil.
Pour in crawfish tails and cook for 30 minutes over low heat.
Add onion tops the last 5 minutes of cooking.
I add 3 or 4 chicken bouillon cubes to enhance the flavor.