Crawfish Etoufee

Directions

1. 1
   Place oil in a Dutch oven.
2. 2
   Season crawfish tails generously with Creole seasoning and salt and pepper.
3. 3
   Add paprika to vegetable oil.
4. 4
   Saute crawfish tails about 5 minutes.
5. 5
   Remove tails and set aside.
6. 6
   To pot, add chopped onion, bell pepper and garlic.
7. 7
   Saute well for at least 10 minutes.
8. 8
   Return crawfish tails to pot and add Worcestershire sauce and 2 cups water.
9. 9
   Stir and simmer 40 minutes.
10. 10
    Check taste; add more seasoning, if needed.
11. 11
    Add mixture of cornstarch and water slowly until thick. Serve over rice.
12. 12
    Garnish with green onion and parsley.
13. 13
    Makes 4 servings.