Crawfish Etoufee
Prepared by: Peanut Elder

INGREDIENTS:
2-sticks of Margarine or Oleo
1-1 ½ cups diced onions
½ cup diced bell pepper
2-3 tbsp. minced garlic
2 lbs. crawfish tails with fat
Salt and red pepper to taste
1 cup diced onion tops
½ cup diced parsley
4 oz. unsalted butter
Corn starch and water slurry

Melt margarine over medium fire in heavy bottom sauce pan. Sauté onions and bell pepper until clear or translucent. Add garlic and cook another 2-3 minutes. Add crawfish tails. Increase heat slightly, crawfish will begin to let off juices. Season to taste, add onion tops and parsley. Stir occasionally making sure they do not sick. If need be reduce heat after 10 minutes. Cook 20-25 minutes total and add butter. Make slurry with corn starch and water. Stir in gradually until you get desired thickness. Adjust seasoning. Serve over rice. Garnish with chopped parsley.
Serves 4-6