Crawfish Etouffee

• 3 lb. crawfish tails
• 3 sticks margarine
• 3 c. chopped onions
• 3 ribs celery, chopped
• 1 green pepper, chopped
• 3 Tbsp. cornstarch
• 1 c. cold water
• 2 Tbsp. salt
• 1 tsp. red pepper
• 1 c. green onions, chopped
• 1/2 c. chopped parsley
• 1 Tbsp. thyme
• 4 c. cooked rice
• 1 very large onion, chopped
• 1 bell pepper, chopped
• 2 or 3 cloves garlic, minced
• 1 stick margarine
• 2 to 3 oz. crawfish fat (if available)

1. Melt margarine and saute other ingredients.
2. Add 1 cup water and allow to cook over low heat for about 45 minutes, stirring often to prevent sticking.
3. Add crawfish, salt and pepper to taste. Simmer for 20 minutes.
4. Thicken if necessary.
5. Serve over rice. Sprinkle with chopped parsley and green onion tops. 1 pound serves 2 to 3.

crawfish tails, margarine, onions, celery, green pepper, cornstarch, cold water, salt, red pepper, green onions, parsley, thyme, rice, onion, bell pepper, garlic, margarine, crawfish fat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328998 (may not work)