Crawfish Etouffee

• 1 lb. peeled crawfish or shrimp
• 1 Tbsp. paprika
• 2 c. water
• Cajun seasoning to taste
• 1 clove garlic, chopped
• 1 Tbsp. cornstarch
• 1 Tbsp. Worcestershire sauce
• 1 stick margarine
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 1/2 c. onion tops, chopped
• black pepper to taste
• 1/4 tsp. salt

1. Melt margarine.
2. Do not use iron pot (crawfish will turn dark).
3. Add to pot onions, bell peppers and garlic.
4. Saute 5 minutes and add crawfish (shrimp), paprika, Cajun seasoning, pepper, salt and Worcestershire sauce.
5. Heat until simmering.
6. Add water mixed with cornstarch.
7. Bring to a simmer and cook for 30 minutes on low heat.
8. Serve over rice.

peeled crawfish, paprika, water, cajun seasoning, clove garlic, cornstarch, worcestershire sauce, margarine, onion, bell pepper, onion tops, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=183728 (may not work)