1 stick butter
1 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
2 cloves garlic, minced
3 oz. paprika
1 tbsp. cornstarch
3 to 4 c. water or seafood broth
1 lb. peeled crawfish tails or shrimp, thawed if frozen
1/4 c. thinly sliced green onion
1/4 c. chopped parsley
1/2 tsp. hot sauce
1/4 tsp. salt

In large skillet, melt butter over medium heat. Add onion, celery, green peppers and garlic. Cook until tender.

In a small bowl, combine cornstarch and paprika with a half cup of water or broth. Stir until smooth and add to skillet along with the rest of the water or broth. Stirring constantly, bring to a boil over medium heat.

Add crawfish or shrimp, green onions, parsley, hot sauce and salt. Stirring frequently, cook 5 minutes or until crawfish are tender or shrimp turns pink. Spoon over rice.