Cajun Etouffee (Eh Too Fay)

2 pounds crawfish tails or shrimp, peeled and deveined
1/4 teaspoon cayenne pepper
1 stick butter
1 large onion, finely chopped
1 green bell pepper, chopped
2 large celery ribs, finely chopped
2 cups cold water
Creole seasoning blend, to taste
1 tablespoon corn starch
5 scallion, chopped
1/4 cup freshly chopped parsley
Salt to taste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf

Toss the crawfish or shrimp in the cayenne pepper until well coated. In a large pot, melt the butter; sauté the onion, pepper and celery until translucent. Add the 1-1/2 cups of the water, cornstarch, Creole seasoning, thyme, oregano and bay leaf and shellfish. Bring to a boil and then reduce heat and simmer for 30 minutes. Stir the corn starch into the remaining water until smooth and add to the fish. Add the Creole seasoning, cornstarch mixture, scallion, and parsley. Cook for another five minutes or until mixture thickens. Serve over rice.

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