Crawfish Etouffée

• 2 pounds peeled crawfish tails
• 1 stick (8 tablespoons) butter
• 2 cups chopped onions
• 1 cup chopped green bell peppers
• 1/2 cup chopped celery
• 1 tablespoon cornstarch
• 1 cup water
• Salt and cayenne pepper, to taste
• 1/3 cup chopped green onions
• 1/4 cup chopped fresh parsley

1. Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
2. Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
3. Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.

crawfish tails, butter, onions, green bell peppers, celery, cornstarch, water, salt, green onions, parsley

Taken from www.epicurious.com/recipes/food/views/crawfish-etouffee-242926 (may not work)