Tony's Crawfish Etouffee
|Peeled crawfish tails||1 Pound|
|Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Onion||1 Medium, chopped|
|Green bell pepper||1⁄2 , chopped|
|Worcestershire sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Chopped onion tops||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Creole seasoning/Salt and pepper||To Taste|
Melt margarine in aluminum Dutch oven (don't use iron pot as black iron pot will cause crawfish to darken).
Season crawfish tails generously with Tony's Creole seasoning or salt and pepper.
Add paprika to margarine.
Saute crawfish tails about 5 minutes.
Remove crawfish and set aside.
To pot, add onions, bell pepper and garlic.
Saute well at least 10 minutes.
Return crawfish tails to pot and add 2 cups water and Worcestershire sauce.
Stir and simmer slowly about 40 minutes.
Check for taste.
Add more seasoning if necessary.
Add mixture of cornstarch and water slowly until slightly thickened