Crawfish Etouffee - cooking recipe

Ingredients

1/2 stick margarine
1/2 c. chopped celery
1 lb. crawfish tails or shrimp
cayenne pepper to taste
chopped parsley
1 c. finely chopped onion
2 1/2 c. water
salt to taste
4 tsp. cornstarch

Preparation

Melt margarine over low heat.
Add onions and celery; cook until tender.
Add 2 cups of water; bring to a boil.
Reduce heat. Add crawfish tails or shrimp; simmer over low heat for 5 minutes, stirring often.
Add salt and cayenne pepper.
Dissolve cornstarch in 1/2 cup cool water and slowly pour into gravy while stirring. Allow to simmer for 10 minutes, stirring constantly.
Remove from heat.
Sprinkle with parsley.
Serve over steamed rice with hot garlic bread.