Crawfish Étouffée

Ingredients

2 pounds peeled crawfish tails
1 stick (8 tablespoons) butter
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
Salt and cayenne pepper, to taste
1/3 cup chopped green onions
1/4 cup chopped fresh parsley

Preparation

Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.

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.

Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.