The recipe below was given to us by the queen of Cajun cooking, Marcelle Bienvenu (the gorgeous lady in the photo at right), one of the world's foremost authorities on Cajun cooking. Marcelle's illustrious gastronomical career includes stints at Commander's Palace, Brennan's, and other top New Orleans restaurants; owning her own restaurant in Lafayette (Chez Marcelle); authoring books on her own and with culinary superstar Emeril Lagasse; and penning a popular column, Cooking Creole, for the New Orleans Times Picayune.

We cooked this dish and shot the photos for this article right in Marcelle's own kitchen on Bayou Teche in her home town of St. Martinville, Louisiana. Click the links after this recipe to learn more about that day, Marcelle, and for more of her authentic Cajun recipes.

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1. and 2. Heat the butter over medium heat in a large, heavy pot. Add the onions, bell peppers, and celery, and cook, stirring, until soft and lightly golden, 6 to 8 minutes.

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3. Add the crawfish and cook, stirring occasionally, until they begin to throw off a little liquid, about 5 minutes.

4. Stir in the cornstarch mixture, reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens, 3 to 4 minutes. Season with salt and cayenne.

5. Remove from the heat. Add the green onions and parsley. Serve in bowls over rice.