CRAWFISH ETOUFFEE
1 pound fresh or frozen peeled crawfish tails ordeveined shrimp
2 cups chopped onion
1 cup finely chopped celery
1/2 cup finely chopped green pepper
2 cloves garlic, minced
3 tablespoons cooking oil, butter, or margarine
2 tablespoons crawfish fat, margarine or butter
4 teaspoons cornstarch
1/2 cup tomato sauce
1/8 to 1/4 teaspoon ground red pepper
2 cups hot cooked rice
Thaw crawfish tails or shrimp, if frozen. In a large saucepan cook onion, celery, green pepper, and garlic, covered, in in cooking oil for 10 minutes or until tender. Add crawfish fat; stir till melted. Srit in cornstarch. Add tomato sauce, red pepper, 1 cup water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook and stir till bubbly.
Add crawfish tails or shrimp. Return to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until crawfish or shrimp is tender (shrimp turn pink). Season to taste. Serve over rice. Serves 4.
