Recipe - Crawfish Etouffee (Pronounced A-Too-Fay)

1 pound Peeled crawfish tails
1 Stick margarine
1 md Onion, chopped
One half Green bell pepper chopped
1 tablespoon Worcestersire sauce
2 Cloves garlic
2 tablespoon Cornstarch
1 tablespoon Paprika
1 tablespoon Chopped onion tops
2 cup Water
Tonys seasoning

from Tony Chachere cookbook

Use shrimp if you can't get crawfish.

Melt margarine in aluminum Dutch oven ( don't use iron pot as black iron
pot will cause crawfish to darken) Season crawfish tails generously with
Tonys. Add paprika to margarine. Saute crawfish tails about 5 min. Remove
crawfish and set aside.

To pot add onions, bell pepper and garlic. Saute well at least 10 min.
Return crawfish tails to pot and add 2 cups water and worcestershire sauce.
Stir and simmer slowly about 40 minutes. Check for taste, add more
seasoning if necessary. Add mixture of cornstarch and water slowly until
slightly thickened. Serve with rice and garnish wit onion tops and parsley.
Serves 4. Also put in pie crust and cover. Makes a great pie, with or with
out rice. I have had it both ways. Posted to TNT Prodigy's Recipe
Exchange Newsletter by sandy courrege sandy@aisp.net on Apr 23, 1997