Crawfish Etouffee #2

Ingredients

• 2 lb crawfish tails
• ¼ lb butter
• 1 C minced onion
• ½ C minced bell pepper
• ½ C minced celery
• 2 tbs crawfish fat
• 2 C cold water
• 1 tbs corn starch
• ¼ C chopped green onion
• ¼ C chopped parsley
• Cajun seasoning to taste
• Salt and black pepper to taste
• Pinch dried thyme
• Pinch dried oregano
• 1 bay leaf

Directions

1. Season the crawfish tails to taste with Creole seasoning. Heat the butter in a black iron pot and sauté the onion, bell pepper and celery until the onions are translucent.
2. Add the crawfish fat, or butter if crawfish fat is not available, plus 1½ C water. Add the salt, pepper, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
3. Dissolve the corn starch in the remaining ½ C water and add to the mixture. Add the green onions and parsley, and cook an additional 5 minutes. Serve over rice.