Crawfish Etouffee - cooking recipe

Ingredients

3 lb. crawfish
1 1/2 large onions, chopped
4 stalks celery, chopped
1 small bell pepper, chopped
2 cloves garlic, cut up
1 c. onion tops
1 1/2 tsp. cornstarch
2 tsp. paprika
water
seasonings (salt, pepper or Tony's)
2 Tbsp. parsley

Preparation

Mix all ingredients in large iron pot except cornstarch and crawfish.
Saute over medium heat and then add cornstarch and 1 cup water and let simmer for 20 minutes, stirring often.
Add crawfish and enough water to make a gravy and let simmer for 20 minutes more covered.
Serve hot over rice.