Crawfish Étouffée

1 1/2 stick margarine
3 onions, chopped
5 stalks celery, chopped
2-3 T. minced garlic
1-2 T. Roux, optional
1/2 c. Flour
1/2 can rotel, puréed, optional
2 lbs. crawfish
2-3 c. Water
Tony's, salt, onion & garlic powder, Tabasco, & paparika
1 pack green onions, chopped
1 heaping T. Cornstarch in a little water to thicken, optional

Melt margarine and sauté vegetables for about an hour.  Add  flour, seasoning and mix well. Roux and ratel is optional, if you want to add it now is the time.  Add water as needed to have a good consistency, but be careful because the crawfish will water it down also.  Cook about 15 mins. stirring as needed. Add crawfish and let simmer on a soft boil for about 10 min. uncovered. Add green onions and it's done!  (If étouffée is too runny, mix 1 T. Cornstarch in a little water. Add to gravy and stir well. It should thicken it.)  Serve over rice with French bread, of course! This serves about 8.