Crawfish Etouffee - cooking recipe

Ingredients

1 lb. peeled crawfish tails (if using shrimp, put in less salt)
1 stick butter
1 medium onion, chopped
1/2 green bell pepper, chopped
1 Tbsp. Worcestershire sauce
2 cloves garlic, chopped
2 Tbsp. chopped onion tops
2 c. water
salt and pepper
paprika
parsley
cornstarch to thicken

Preparation

Melt margarine in Dutch oven (not iron) and add salt, pepper and paprika.
Add tails and saute 5 minutes.
Set aside.
Saute onion, peppers and garlic 10 minutes.
Combine with crawfish and add water and Worcestershire sauce.
Simmer, stirring occasionally, for 40 minutes.
Add cornstarch to thicken.
Serve with rice and garnish with onion tops and parsley.