Crawfish Etouffee - cooking recipe

Ingredients

1 lb. crawfish tails
1 stick oleo
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic
2 Tbsp. cornstarch
1 Tbsp. tomato sauce
1 Tbsp. paprika
1 Tbsp. chopped green onions
2 c. water
salt and pepper to taste
1 Tbsp. onion powder
1 Tbsp. garlic powder

Preparation

Melt oleo in pot.
Season crawfish tails with onion and garlic powder.
Add paprika to oleo.
Saute tails about 7 minutes. Remove and set aside.
Add onion, bell pepper and garlic to the pot and add 2 cups water and tomato sauce.
Stir and simmer slowly, about 30 minutes.
Add more seasoning, if necessary.
Add mixture of cornstarch and water slowly until thickened.
Serves 4.