Crawfish Etouffee

2 lb Crawfish tails
1/4 c Oil
1 c Chopped onions
2 tb Crawfish fat (or more)
2 ts Cornstarch
1/4 c Parsley, chopped
1/4 lb Oleo
1/2 c Chopped celery
4 Cloves garlic, chopped fine
2 c Cold water
1/4 c Chopped green onion tops
Salt, red & black pepper


Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining 1/2 c. water. Add to mixture. Add onion tops and parsley. Cook for additional 10 minutes.