Crawfish Etouffee (with Crawfish Tails)

Crawfish Etouffee (with Crawfish Tails)

1/2 stick of margarine
1 cup finely chopped onions
2 1/2 cups water
1/2 cup onion tops
1 lb. crawfish tails
2 teaspoons corn starch
Chopped parsley or parsley flakes

Melt margarine over low heat. Add finely chopped onions and cook until onions are clear. Add 2 cups of tap water and bring to a boil. Add crawfish tails and onion tops and cook over low heat for 5 minutes, stirring occasionally. Add seasoning to taste. Dissolve corn starch in 1/2 cup water and pour into gravy. Allow to simmer for 15 minutes, stirring occasionally. Remove from heat. Sprinkle parsley on etouffee, stir then let set for a few minutes. Serve over steaming rice.