Joe's Coon/Ass Crawfish Etouffee

• 2 lbs crawfish tails
• 14 lb butter
• 1 cup minced onion
• 12 cup minced bell pepper
• 12 cup minced garlic
• 2 tablespoons crawfish fat
• 2 cups cold water
• 1 tablespoon cornstarch
• 14 cup chopped green onion
• 14 cup chopped parsley
• creole seasoning, blend to taste (careful not to much tony's is salty)
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1 bay leaf

1. Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
2. Or make your own roux from flour and water.
3. Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
4. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
5. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
6. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
7. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
8. Add the green onions and parsley, and cook an additional 5 minutes.
9. Serve over your favorite hot long grain rice.

crawfish tails, butter, onion, bell pepper, garlic, crawfish fat, cold water, cornstarch, green onion, parsley, creole seasoning, thyme, oregano, bay leaf

Taken from www.food.com/recipe/joes-coon-ass-crawfish-etouffee-378542 (may not work)