Crawfish Etouffee(Pronounced A-Too-Fay)

• 1 lb. peeled crawfish tails
• 1 stick margarine
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped (optional)
• 1 Tbsp. Worcestershire sauce
• 2 cloves garlic
• 2 Tbsp. cornstarch
• 1 Tbsp. paprika
• 1 Tbsp. chopped onion tops (optional)
• 2 c. water
• creole seasoning or salt and pepper to taste

1. Melt margarine in aluminum Dutch oven.
2. Season crawfish tails with creole seasoning.
3. Add paprika to margarine.
4. Saute crawfish tails about 5 minutes.
5. Remove crawfish and set aside.
6. To pot, add onions, bell pepper and garlic.
7. Saute well, at least 10 minutes.
8. Return crawfish tails to pot and add 2 cups water and Worcestershire sauce.
9. Stir and simmer slowly about 40 minutes. Add mixture of cornstarch and water slowly until slightly thickened.
10. Serve with rice.
11. Serves 4.

crawfish tails, margarine, onion, green bell pepper, worcestershire sauce, garlic, cornstarch, paprika, onion, water, creole seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208174 (may not work)