Crawfish Etoufee

• 4 oz. vegetable oil
• 1 lb. peeled crawfish tails or shrimp
• Creole seasoning to taste
• salt and pepper to taste
• 1 Tbsp. paprika
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 2 cloves garlic
• 1 Tbsp. Worcestershire sauce
• 2 c. water
• 2 Tbsp. cornstarch, dissolved in 1/4 to 1/2 c. water
• 1 Tbsp. chopped green onion tops, to garnish
• parsley to garnish

1. Place oil in a Dutch oven.
2. Season crawfish tails generously with Creole seasoning and salt and pepper.
3. Add paprika to vegetable oil.
4. Saute crawfish tails about 5 minutes.
5. Remove tails and set aside.
6. To pot, add chopped onion, bell pepper and garlic.
7. Saute well for at least 10 minutes.
8. Return crawfish tails to pot and add Worcestershire sauce and 2 cups water.
9. Stir and simmer 40 minutes.
10. Check taste; add more seasoning, if needed.
11. Add mixture of cornstarch and water slowly until thick. Serve over rice.
12. Garnish with green onion and parsley.
13. Makes 4 servings.

vegetable oil, shrimp, salt, paprika, onion, bell pepper, garlic, worcestershire sauce, water, cornstarch, green onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604601 (may not work)