Crawfish Etouffee

• 1 lb. fresh or frozen peeled crawfish tails or shrimp
• 2 large onions, chopped
• 1 c. chopped celery
• 1/2 c. chopped green pepper
• 2 cloves garlic, minced
• 1/4 c. cooking oil, margarine or butter
• 2 Tbsp. margarine or butter
• 4 tsp. cornstarch
• 1 c. water
• 1/2 c. tomato sauce
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. ground red pepper
• 1/4 tsp. ground black pepper
• hot cooked rice

1. Thaw crawfish or shrimp if frozen.
2. In a heavy 3-quart saucepan, cook onions, celery, green pepper and garlic, covered, in oil, margarine or butter about 10 minutes, stirring until melted.
3. Stir in cornstarch.
4. Stir in crawfish or shrimp, water, tomato sauce, salt, red pepper and black pepper.
5. Bring mixture to boiling.
6. Reduce heat.
7. Simmer, uncovered, about 5 minutes or until crawfish are tender or shrimp turn pink.
8. Serve with hot cooked rice.
9. Makes 4 servings.

shrimp, onions, celery, green pepper, garlic, cooking oil, margarine, cornstarch, water, tomato sauce, salt, ground red pepper, ground black pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788927 (may not work)