Crawfish Etouffee (a-too-fay)

 

	1/4 pound butter
	1 cup onions, chopped
	1 cup celery, chopped
	1 cup bell pepper, chopped
	2 cloves garlic, minced
	1 cup water, in all
	1 pound Louisiana crawfish tails
	1/4 cup green onion tops, chopped
	1/4 cup fresh parsley, chopped
	1 8-ounce can tomato sauce (optional)
	2 teaspoons corn starch
	1/4 teaspoon red pepper
	1/2 teaspoon fresh ground black pepper
	Paprika for color

Sauté onions, celery, bell pepper, and garlic in butter until tender crisp. Add 1/2 cup water, cover, and simmer for 15 minutes (or until vegetables are tender).

Stir in crawfish tails, green onion tops, parsley, and tomato sauce
(optional). Dissolve cornstarch in 1/2 cup water and add to mixture. Season to taste and mix thoroughly. Cover and cook 15 minutes, stirring occasionally.

Serve over hot rice.

Yield: 5-6 servings

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