1/2 c. butter
1 lg. onion, chopped
1/2 c. chopped bell pepper
1 c. chopped celery
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. liquid crab boil
Dash of cayenne pepper
1 lb. peeled crawfish tails
3 oz. tomato paste
1 level tsp. cornstarch
1 c. evaporated milk

Saute onions, bell pepper, and celery in butter over medium heat. Add seasonings and crawfish. Continue cooking for about 10 minutes. Add tomato paste, evaporated milk, and cornstarch dissolved in 1/2 cup water to crawfish mixture. Let simmer for 15 minutes. More evaporated milk can be added, if needed. Serve over steamed rice.