2 lbs. peeled crawfish tails 2 sticks butter 4 med. onions, chopped 1 lg. bell pepper, chopped 2 tbsp. Worcestershire sauce 1 tbsp. onion tops, chopped 1 tbsp. parsley, chopped 2 c. water 2 tbsp. cornstarch 2 ribs celery, chopped Salt, black pepper, and red pepper Melt butter in a large Dutch oven. Stir in onions, bell pepper and celery. Cook for 10 minutes or until vegetables are tender. Add the water and reduce heat and continue to cook about 10 minutes, uncovered. Add the crawfish and Worcestershire sauce and bring back to a boil. Reduce heat to simmer and cook for 10-15 minutes. Dissolve cornstarch in water and add slowly until slightly thickened. Add the onion tops and parsley. Serve over hot rice. |