Authentic Crawfish Etouffee - cooking recipe

Ingredients

8 tablespoons butter (1 stick)
1 large yellow onion, diced
1 large green pepper, diced
2 stalks celery, diced
fresh garlic, minced (to your taste...personally, I can never get enough garlic)
1 lb crawfish tail, with fat
salt
cayenne
black pepper
1/2 cup water
2 tablespoons cornstarch
chopped fresh parsley
cooked rice

Preparation

In heavy saucepan, melt butter.
Add onions, green pepper, and celery.
Saute until onions are transparent.
Add crawfish, minced garlic, salt and pepper.
Dissolve cornstarch in cold water.
Add to crawfish mixture.
Heat, stirring well, until thickened (which doesn't take long).
Serve over hot, cooked rice, and sprinkle with fresh chopped parsley.
*Note*: Crawfish tails are already cooked in the package. All you're really doing is heating them up. Don't over-cook them, or they'll be tough.
Bon Appetite! :).