Crawfish Etouffee - cooking recipe

Ingredients

2 lb. crawfish tails
salt, black pepper, red pepper to taste
1 stick butter
1 c. onion, chopped
1/2 c. chopped celery
1/4 c. bell pepper, chopped
2 cloves garlic
2 Tbsp. fat (optional)
2 Tbsp. cornstarch or 4 Tbsp. flour
2 c. water
2 Tbsp. onion tops
2 Tbsp. parsley
dash of Worcestershire
dash of hot sauce

Preparation

Season tails
with
salt
and
pepper; set aside.
Melt butter; add onion, bell pepper, garlic and celery;\tcook until tender.
Add tails\tand 1 1/2 cups water; boil for 20 minutes. Dissolve cornstarch
in
1/2
cup
water; add to mixture.
Add green onion
and parsley; season to taste.\tAdd Worcestershire and hot sauce; cook 10 minutes.
Serve over rice.