Don'S Crawfish Etouffee

• 2 lb. peeled crawfish tails
• 1/4 lb. oleo
• 1/2 c. chopped celery
• 1 c. chopped onion
• 1/2 c. chopped bell pepper
• 2 Tbsp. crawfish fat
• 2 c. cold water
• 2 tsp. cornstarch
• 1/4 c. onion tops and parsley, chopped
• salt, black pepper and cayenne pepper

1. Season crawfish tails with salt and pepper and set aside.
2. Melt oleo in heavy pot.
3. Add onions, bell pepper and celery; cook until onions are wilted, stirring constantly.
4. Add crawfish fat, 1 1/2 cups water and crawfish tails.
5. Bring to boil and cook over slow heat for 30 minutes, stirring occasionally.
6. Dissolve cornstarch into 1/2 cup of water; add mixture.
7. Add onion tops and parsley; cook another 10 minutes.
8. Let set a few minutes.
9. Serve over cooked rice.
10. Serves 4.

crawfish tails, oleo, celery, onion, bell pepper, crawfish fat, cold water, cornstarch, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361150 (may not work)