Crawfish Etouffée

Ingredients

• 8 tablespoons butter 
• 0.5 cup celery chopped
• 1 tablespoon cornstarch 
• 2 pounds crawfish tails peeled
• 0.3 cup parsley fresh chopped
• 1 cup bell peppers green chopped
• 0.3 cup green onions chopped
• 2 cups onions chopped
• 8 servings salt and cayenne pepper to taste
• 1 cup water 

Equipment

• sauce pan

Directions

1. Melt the butter in a large saucepan over medium heat.
2. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes.
3. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
4. Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
5. Serve immediately over steamed rice.
6. Garnish with a sprinkling of green onions and parsley.
7. Reprinted with permission from Who's Your Mama, Are You Catholic, and Can You Make a Roux? by Marcelle Bienvenu. © 2006 Acadian House Publishers