Crawfish Etouffée
['2 pounds peeled crawfish tails', '1 stick (8 tablespoons) butter', '2 cups chopped onions', '1 cup chopped green bell peppers', '1/2 cup chopped celery', '1 tablespoon cornstarch', '1 cup water', 'Salt and cayenne pepper, to taste', '1/3 cup chopped green onions', '1/4 cup chopped fresh parsley']
Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
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