Crawfish Dinner


8     pounds fresh crawfish, washed
8     tablespoons butter
6     medium onions, chopped
1/2  cup celery, chopped
1/2  teaspoon tomato paste
1/2  cup water
1/2  teaspoon cornstarch
Salt, pepper and cayenne to taste
2     tablespoons green onions, chopped
2     tablespoons parsley, minced

Place crawfish in large container of boiling water.
Remove from heat and let stand for 5 minutes.
Drain, remove heads, peel and devein.
In large saucepan, melt butter.
Add onions, celery and tomato paste.
Cook until tender, then add crawfish tails.
In a small bowl, combine water and corn starch.
Stir into onion mixture, stirring constantly.
Add salt, pepper and cayenne.
Bring to a boil and cook 10 minutes.
Add green onions and parsley.
Serve over rice or pasta.

Serves 4

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