2 pounds peeled crawfish tails or shrimp
1 stick (8 tbsp) butter
2 cups chopped onions
1 cup of chopped green bell peppers (I used red and yellow)
1/2 cup chopped celery
1 tbsp cornstarch
1 cup water
salt and cayenne pepper, to taste
1/3 cup chopped green onions
1/4 cup chopped fresh parsley
steamed rice
DIRECTIONS
1. 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, eight to ten minutes.
2. Add the crawfish tails or shrimp and cook, stirring occasionally, until they throw off some of their liquid, six to eight minutes.
3. Dissolve the cornstarch in the water and add to the mixture. Simmer, stirring occasionally, until the mixture thickens, four to five minutes. Season with salt and cayenne.
4. Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
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