Crawfish Etouffee

• 6 Tbsp. butter
• 2 c. chopped onions
• 2 medium cloves garlic, minced
• 2 Tbsp. chopped green pepper
• 2 Tbsp. minced parsley
• 2 level Tbsp. cornstarch
• 1/4 c. chopped celery
• 2 Tbsp. chopped green onions
• 1 lb. crawfish tails (fat optional)
• 1 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. red pepper

1. Melt butter in heavy saucepan.
2. Saute onions, garlic, green pepper and celery until onions are clear.
3. Add 1/8 cup water.
4. Cook until vegetables are done (about 15 minutes).
5. Add crawfish meat and fat.
6. Cover and cook 15 minutes on low fire.
7. Stir occasionally.
8. Add rest of ingredients, taking cornstarch, stirring in about 1/2 cup water until well dissolved.
9. Cook 5 minutes more. Serves 4 to 5. Cajun's serve this one over cooked rice, but it's a great dip.

butter, onions, garlic, green pepper, parsley, level, celery, green onions, crawfish tails, salt, black pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313700 (may not work)