Crawfish (Or Shrimp) Etouffe

6 Tbsp. oleo
2 cups chopped onion
2 cloves garlic, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/4 cup parsley
1/4 cup green onion and tops
1 1/4 tsp. salt - black pepper
3 cups raw Crawfish (or Shrimp)
1/8 tsp. red pepper
2 Tbsp. cornstarch - 1/2 cup water
2 cups water


Sprinkle shell fish with red pepper and let set. Add salt and pepper. Saute onions, green pepper, celery, garlic in oleo until limp. Add shell fish, parsley and saute until pink. Add 2 cups water. Bring to boil. Simmer 10 minutes. Mix 2 tablespoons cornstarch with 1/2 water to thicken. Serve over rice.