Crawfish Etouffee - cooking recipe

Ingredients

2 lb. peeled crawfish tails
salt and pepper to taste
1/2 c. margarine
2 c. chopped onions
1 c. chopped bell pepper
1 c. chopped celery
8 cloves garlic, minced
1/2 c. crawfish fat
4 to 6 c. cold water
2 to 3 Tbsp. cornstarch
4 Tbsp. chopped green onions
1 c. chopped parsley

Preparation

Season crawfish tails with salt and pepper and set aside.
Melt margarine in a heavy pot; add onions, bell peppers, celery and garlic, and cook over low heat until done.
Add crawfish, fat, and 4 cups of water.
Bring to a boil, and add more water to cover crawfish tails.
Bring to a second boil, cover and cook another 15 minutes.
Dissolve cornstarch in cold water and add.
Add green onions and parsley and cook another 10 minutes.
Serve over rice. Yield:
8 to 10 servings.