Crawfish Etouffee

1 pound peeled Louisiana crawfish tails

1 stick margarine

1 medium onion, chopped

½ green bell pepper, chopped

1 tablespoon worcestershire sauce

2 cloves garlic, minced

1 tablespoon cornstarch

1 tablespoon paprika

1 tablespoon chopped onion tops

2 cups water

Tony's seasoning or salt and pepper to taste

Ingredients.

Melt margarine.

Stir in paprika.

Season crawfish tails with Tony Chachere's Seasoning or salt  and pepper.

Saute seasoned tails in margarine for 5 minutes.

5 minutes later.

Remove tails and add onions, bell pepper and garlic.  Saute for at least 10 minutes.

10 minutes later.

Add 2 cups of water, worcestershire and tails back to pot. Bring to a boil and then turn down to low-med and cook for 40 minutes.

After 40 minutes dissolve cornstarch in 1/2 cup of water and add to pot.  Add chopped onion tops.  Stir and heat.  Serve immediately.

Serve over steamed white rice.