Recipe for Crawfish Etouffee


2 lb crawfish tails
1/4 cup oil
1 cup chopped onions
2 tablespoon crawfish fat (or more)
2 teaspoon cornstarch
1/4 cup parsley, chopped
1/4 lb oleo
1/2 cup chopped celery
4 cloves garlic, chopped fine
2 cup cold water
1/4 cup chopped green onion tops
1 salt, red & black pepper


Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining 1/2 c. water. Add to mixture. Add onion tops and parsley. Cook for additional 10 minutes.

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