Rich Lenz' Crawfish Etouffee

2 lbs crawfish tails                                                              

1/4 lb butter

1 cup minced onion                                                           

1/2 cup minced bell pepper

1/2 cup minced celery                                       

1 Tbsp crawfish fat

2 cups cold water                                                                

1 Tbsp cornstarch

Creole seasoning, blend to taste

1/4 cup chopped green onion           

1/4 cup chopped parsley

salt and pepper to taste

cayenne pepper to taste

pinch dried thyme

pinch dried oregano                                           

1 bay leaf

Season crawfish tails with salt, black and cayenne pepper. Heat butter in saute pan and saute onion, bell pepper and celery until translucent, about 5 mins. Add crawfish fat (or extra butter), 1 1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil. Reduce heat and simmer for 30 mins. Dissolve cornstarch in remaining 1/2 cup water and add to mixture. Add green onion and parsley and cook an additional 5 mins. Serve.