Lila's Creole Crawfish Étouffée | Oregonian Recipes

Ingredients

• 1 cup butter (2 sticks)
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 3/4 cup chopped celery
• 1/3 cup chopped green onion
• 1 10-ounce can diced tomatoes with green chiles (such as Rotel brand)
• Salt to taste (see note)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper (less if you like it less spicy)
• 2 tablespoons cornstarch
• 1 cup water
• 2 pounds peeled crawfish tails
• 1/4 cup chopped fresh parsley
• Hot steamed rice