Crawfish Etouffee - cooking recipe

Ingredients

2 lbs crayfish tails
1/2 cup butter
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cups cold water
1 tablespoon cornstarch
1/4 cup chopped green onion
1/4 cup chopped parsley
creole seasoning
salt, to taste
1 pinch thyme
1 pinch dried oregano
black pepper, freshly ground
cayenne pepper
1 bay leaf
cooked long-grain rice

Preparation

Season the crawfish tails with salt, black pepper and cayenne pepper.
Heat butter in saute pan until melted.
Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
Bring to a boil, reduce heat to low and simmer for 30 minutes.
Mix corn starch in the remaining 1/2 cup water.
Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
Serve over hot cooked long grain rice.