Ingredients

• 2 lb. peeled crawfish
• ¼ lb. oleo or oil (margarine)
• ½ c. chopped celery
• 1 c. onions
• ½ c. bell pepper
• 4 cloves garlic
• 2 tbsp. fat
• 2 cup cold water
• ¼ onions + parsley (referring to onion tops/green onions)
• salt & pepper to taste

Steps

1. Season crawfish tails salt & pepper; set aside.
2. Saute onions, pepper, garlic + celery until wilted.
3. Add fat, 1 ½ c. water + crawfish.
4. Bring to boil & cook on low heat 30 min.
5. Dissolve in ½ c. water, cornstarch & add to mixture. (Note: The cornstarch measurement isn’t listed in the ingredients, but a typical amount for this liquid volume is 1 to 2 tablespoons).
6. Add onion tops + parsley & cook 10 min.
7. Let set a few min.
8. Serve over cooked rice.