Crayfish Or Shrimp Etouffee - cooking recipe

Ingredients

2 c. water
2 Tbsp. cornstarch
1 c. canned tomatoes
2 large fresh cooked and deveined shrimp or crayfish
1/4 lb. butter or margarine
1/2 c. diced bell pepper
1 c. diced green onions (including tops)
1/2 c. diced celery
4 cloves garlic, pressed (including juice)
salt, pepper and cayenne pepper to taste

Preparation

Melt butter in heavy skillet or pot.
Add all green vegetables and saute well until onions are wilted.
Add 2 cups water and diced shrimp and let simmer for 20 minutes, stirring occasionally. Dissolve cornstarch in a little water and add to mixture to thicken.
Cook 10 to 15 minutes more.
Serve over a bowl of cooked rice.