3 lb. crawfish tails
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper
1/2 c. butter
1 c. chopped onion
1/2 c. chopped celery
1/4 tsp. tomato paste
1/4 tsp. cornstarch
1/2 c. water

Season crawfish with salt, black and red pepper. Melt butter in heavy cooking pot. Add onion, celery, and tomato paste. Cook over low heat until onions are wilted. Dissolve cornstarch in water. Add to onion mixture. Cook, stirring constantly, until thickened. Add crawfish. Cook over medium heat for about 20 minutes. Serve over rice. Serves 14.