Crawfish Etouffee 4

1 lb crawfish tails

1 med onion

1 med bell pepper

1 stalk celery

1 tsp cornstarch

1/4 lb margarine

1 pod garlic (small)

1 can Rotel Tomatoes

Salt to taste

Saute onions, bell pepper, and celery in margarine. Cool this then add Rotel tomatoes, garlic, 1 tsp cornstarch dissolved in cold water. Stir a few minutes then put fire on again and cook for 1/2 hour. Put tails in with approximately 1/2 cup water and cook another 15 minutes. Add parsley and onion tops. Serve over rice.

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Cajun Country -- New Iberia, Louisiana