Crawfish Etouffee 5

2 large onions
1/2 lb real butter
1/2 can Rotel tomatoes
1 lb crawfish tails and fat
2 tsp cornstarch
Seasoning to taste

Cut up onions and add butter. Saute the onions in the butter for about 15 minutes, then add 1/2 can Rotel tomatoes. Continue cooking until golden brown. Add crawfish with fat and let cook on low light for about 30 to 45 minutes. Mix two tsp of cornstarch with warm water and mix with crawfish and let simmer for 10 minutes. Serve over rice.

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Cajun Country -- New Iberia, Louisiana