Crawfish Etouffee - cooking recipe

Ingredients

1 stick butter
2 c. water
1 lb. crawfish
1 tsp. cornstarch
chopped parsley flakes to taste
1/2 c. bell pepper
1 c. onions, finely chopped
1/2 c. chopped green onion tops
1/2 c. water
Cooked rice

Preparation

Melt butter in dutch oven over low heat.
Add onions and bell pepper.
Saute till clear, then add 2 cups water.
Bring to boil. Add crawfish tails and green onions.
Cook over low heat for 5 minutes, uncovered.
Season to taste - a little at a time. Add cornstarch to 1/2 cup water and pour into dutch oven.
Simmer 15 minutes.
Remove from heat and sprinkle parsley flakes.
Let stand a few minutes.
Serve over rice.