Crawfish Etouffee

• 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

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

crayfish tails, butter, onion, bell pepper, celery, cold water, cornstarch, green onion, parsley, creole seasoning, salt, thyme, oregano, black pepper, cayenne pepper, bay leaf, rice

Taken from www.food.com/recipe/crawfish-etouffee-94543 (may not work)