Crawfish Etouffee

• 1 lb. crawfish tails, peeled
• 1/8 to 1/4 lb. oleo
• Tabasco sauce to taste
• 1 to 2 Tbsp. lemon juice
• 2 c. onions
• 1 to 2 c. water
• 2 cloves garlic, minced
• 1 c. celery
• 1 c. bell pepper, chopped
• 1 Tbsp. paprika
• 1/2 to 1 c. parsley
• 1/2 to 1 c. green onions
• 2 to 4 Tbsp. cornstarch
• 1 to 2 Tbsp. Lou's Seasoning (recipe found in cookbook)

1. Melt oleo.
2. Cook celery, onions and bell pepper slowly for 40 minutes or until done.
3. Add seasoned crawfish tails and cook slowly for 40 minutes.
4. Add parsley with crawfish tails.
5. Add green onions during the last 10 minutes.
6. Add cornstarch to thicken just before adding green onions.
7. Add lemon juice.
8. Let set for a few minutes. Serve over cooked rice.
9. May use shrimp.

crawfish tails, oleo, tabasco sauce, lemon juice, onions, water, garlic, celery, bell pepper, paprika, parsley, green onions, cornstarch, lous

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164529 (may not work)