1 lb. fresh or frozen peeled crawfish tails or peeled & deveined shrimp
2 c. finely chopped celery
1 c. finely chopped green pepper
1/2 c. finely chopped green peppers
2 cloves garlic, minced
3 tbsp. cooking oil, butter
2 tbsp. crawfron fat, butter
2 tbsp. cornstarch
1/2 c. tomato sauce
1/8-1/4 tsp. ground red pepper
2 c. hot cooked rice

Thaw crawfish tails or shrimp, if frozen. In a large saucepan cook onion, celery, green pepper and garlic, covered in cooking oil 10 minutes or until tender. Add crawfish fat, stir until melted. Stir in cornstarch. Add tomato sauce, red pepper, 1 cup water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until bubbly. Add crawfish tails or shrimp. Return to boiling; reduce heat. Simmer, uncovered, for 4-5 minutes or until crawfish are tender (shrimp turn pink). Season to taste. Serves 4.