Crawfish Etouffee - cooking recipe

Ingredients

1 (1 lb.) pkg. crawfish tails, peeled
salt and cayenne pepper (seasoned salt and garlic powder optional) to taste (easy on salt if using seasoned salt and cayenne is rather hot, use sparingly)
1 stick margarine
1 1/2 onions, chopped
1 clove garlic, minced
1 bell pepper, chopped
1 tsp. cornstarch
1 lemon

Preparation

Season crawfish tails with salt, cayenne pepper, garlic powder and seasoned salt.
Melt margarine in large skillet.
Saute onions, garlic and bell pepper until tender.
Add crawfish tails and cook on low heat 20 to 30 minutes until done.
If you want more gravy, add a little water and thicken with cornstarch.
Just before serving, squeeze lemon juice over dish.
Serve with rice.