CRAWFISH ETOUFFEE

Ingredients

• 1/2 cups onions, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green pepper, finely chopped
• 6 cloves garlic, minced
• 3/4 cup margarine
• 1 1/2 tsp. salt
• 3 lb. crawfish tails, peeled and deveined
• 1 1/2 tsp. cornstarch
• 1/4 cup water
• 1/2 cup sherry

Directions

In an electric fry pan, saute onins, celery, green pepper, and garlic in margarine until tender. Add the crawfish and salt; simmer slowly for 10 minutes. Make a thin paste of cornstarch and water; stir into crawfish mixture and bring to simmer. Turn off heat and allow to steep for 10 minutes to blend flavors. Serve over rice.