Crawfish Etouffee(A Healthier Way)

• 2 lb. peeled crawfish tails
• 2 tsp. salt (use lite salt)
• 1/2 tsp. black pepper
• 1/4 to 1/2 tsp. red pepper
• 1 stick butter (1/2 c., use 1/4 c. oil)
• 1 c. chopped onions
• 1/2 c. chopped celery
• 1/4 c. chopped bell pepper
• dash of hot sauce (if desired)
• 2 cloves garlic, minced
• 1/2 c. crawfish fat (omit)
• 4 Tbsp. flour or 2 Tbsp. cornstarch
• 2 c. water
• 2 Tbsp. green onions and tops, chopped fine
• 2 Tbsp. minced parsley
• 1 tsp. Worcestershire sauce (use low sodium)

1. Season crawfish tails with salt and peppers.
2. Set aside.
3. Put oil in a heavy pot. Add onions, bell pepper, garlic and celery. Cook until vegetables are soft, stirring constantly. Add tails and cook over medium heat for about 5 minutes, stirring often. Add 1 1/2 cups water. Bring to a boil and simmer for 15 minutes. Stir occasionally. Dissolve cornstarch in remaining 1/2 cup water. Add to mixture, stirring until sauce is smooth. Add green onions, parsley and Worcestershire sauce (and hot sauce, if desired). Simmer 10 minutes. Serve over hot, fluffy rice.
4. Serve 8.

crawfish tails, salt, black pepper, red pepper, butter, onions, celery, bell pepper, hot sauce, garlic, crawfish, flour, water, green onions, parsley, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313669 (may not work)