Crawfish Etouffee

8 lb. fresh Crawfish, washed
8 Tbsp. butter
6 medium onions, chopped
1/2 cup chopped celery
1/2 tsp. tomato paste
2 Tbsp. minced parsley
1/2 cup water
1/2 tsp. corn starch
Salt, pepper and cayenne to taste
2 Tbsp. chopped green onion tips


Place Crawfish in large container of boiling water. Remove from heat and let stand 5 minutes. Drain. Remove heads, peel and devein. in large saucepan, melt butter, add onions, celery and tomato paste. Cook until tender. Add Crawfish Tails. In a small bowl, combine water and corn starch. Add to onion mixture, stirring constantly. Add salt, pepper and cayenne. Bring to boil and cook 15 minutes. Add onion tops and parsley. Serve over rice. Serves 4.