Crawfish Etouffee

Course : Crawfish
Serves: 1
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1/2 cup onions -- finely chopped
1/2 cup celery -- finely chopped
1/2 cup green pepper -- finely chopped
6 cloves garlic
3/4 cup margarine
1 1/2 teaspoons salt
3 pounds crawfish tails -- peeled and d
1 1/2 teaspoons cornstarch
1/4 cup water
1/2 cup sherry

Preparation / Directions:

In an electric fry pan, sauté onions, 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.

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