Cajun Crawfish Etouffee

• 1/2 c. butter or margarine
• 3 chopped onions
• 1 chopped bell pepper (optional)
• 1/2 c. diced celery
• 1/2 to 1 can tomato paste (taste dependent)
• 1 lb. peeled crawfish tails
• 1/2 tsp. cornstarch
• 1/2 c. cold water
• Cajun seasoning or salt
• red and black pepper
• parsley

1. Over medium heat, slowly melt butter and tomato paste.
2. Combine onions, bell pepper and celery and cook until onions are tender. Add crawfish.
3. Blend cornstarch with cold water to form a smooth paste and stir into crawfish mixture.
4. Season with Cajun seasoning or with salt and pepper.
5. Cover and cook 15 minutes over medium heat, stirring often.
6. Serve over rice, garnished with a parsley sprig.
7. Yields 4 servings.

butter, onions, bell pepper, celery, tomato paste, crawfish tails, cornstarch, cold water, cajun seasoning, red, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1068384 (may not work)