Crawfish Etouffee(Serves 6) - cooking recipe

Ingredients

2 1/2 lb. crawfish tails
1 stick butter
3 large onions, finely chopped
parsley
salt and pepper to taste
a little white wine
few shakes of Tabasco

Preparation

Saute onions in butter about 15 to 20 minutes until soft.
Add crawfish fat and cook over low heat, stirring constantly, until fat comes to the top.
Add tails and season to taste.
Add just enough hot water to etouffee for desired consistency (use cornstarch to thicken if too thin).
Simmer 20 minutes, add parsley.
Serve over steaming hot rice (also good over pasta).