Kevin'S Crawfish Etouffee

• 1 stick butter or margarine
• 2 bunches of shallots, chopped fine
• 1 bell pepper, chopped fine
• 1 small can tomato sauce (8 oz.)
• 1 Tbsp. minced garlic
• 1 tsp. garlic powder
• 2 Tbsp. cooking sherry
• 3 Tbsp. dried parsley
• 1 Tbsp. white wine Worcestershire sauce
• 2 heaping Tbsp. cornstarch in a cup of water
• 2 lb. crawfish tails
• red and black pepper to taste
• salt to taste
• 6 cups water

1. Melt butter, add shallots and bell peppers.
2. Saute until wilted or clear.
3. Add water, let it get hot.
4. Put crawfish tails with fat.
5. Squeeze the bag or rinse with a little water.
6. Add tomato sauce and the rest of the seasoning.
7. Cook 20 to 30 minutes.
8. Add cornstarch at this time (dissolve in cup of water). Cook until mixture thickens.
9. You can add more cornstarch if needed.
10. Simmer about 10 minutes more.
11. It's done!!!
12. Serve over rice.
13. Serves 8 to 10.

butter, bunches of shallots, bell pepper, tomato sauce, garlic, garlic powder, cooking sherry, parsley, white wine worcestershire sauce, cornstarch, crawfish tails, red, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470093 (may not work)