Scott's Crawfish Etouffee

1 Stick of butter

1 pound of peeled crawfish

1 large onion (diced)

1 medium bell pepper (diced)

2 cloves of garlic (crushed)

16 oz of seafood broth or water

1 1/2 tbsp of Scott's Seasoning

1 tbsp cornstarch

In a 5 qt pot, melt butter on medium heat. Once butter is melted, add onions and bell peppers. While this is cooking, open the 1 pound of crawfish and add a cup of water or broth to the bag. The purpose of this is to capture all the crawfish fat in the bag (this is the most important step, all of the flavor is in the fat). Once the onions are transparent, pour all the liquid from each bag of crawfish, leaving the crawfish tales behind. Add garlic, and Scott's Seasoning. Bring to a boil, cover and reduce heat to simmer. Allow to simmer for minimum 15 minutes. Add the crawfish. Thoroughly mix cornstarch and remaining water or broth in a separate bowl. Pour this liquid in the pot. Bring to a boil and reduce heat to a simmer uncovered for a minimum of 10 minutes or until consistency has thickened. Serve over cooked rice.