INGREDIENTS:
1 lb. crawfish tails, cooked and peeled
1/2 cup butter
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 tsp. paprika
1/4 cup green onion tops, chopped
1/4 cup fresh parsley, chopped
2 tsp. cornstarch
2 cups cold water
1 Tbsp. Worcestershire Sauce
Creole Seasoning, to taste
Melt Butter. Add onion, celery, garlic, and paprika. Saute' until wilted. Add 1 1/2 cups water, crawfish tails, worcestershire sauce and creole seasoning. Bring to boil. Lower heat and simmer 30 minutes. Combine remaining 1/2 cup water and cornstarch. Add to pot. Stir until thickened. Stir in parsley and green onion. Serve over rice.
*Shrimp, browned sausage, or cooked cubed chicken can be substituted for crawfish.
