Crawfish Etouffee - cooking recipe

Ingredients

6 to 8 lb. crawfish
1/2 c. green onions, chopped fine
1/2 c. celery, chopped fine
1 small can tomato sauce
1/2 c. cold water
1 medium-large onion, chopped fine
1/4 c. chopped parsley
1 stick margarine
1/2 tsp. cornstarch
red pepper, black pepper and salt to taste

Preparation

Purge crawfish, parboil and peel.
Set tails aside.
Mix vegetables and saute in margarine until transparent.
Add tomato sauce.
Dissolve cornstarch in cold water.
Add to vegetables; add crawfish and seasoning.
Bring to boil and boil 15 minutes.
This is now ready to serve over rice.