Crawfish Cocktail over Rice

(MudBug Cocktail)

2 – 12 ounce packages frozen, cooked crawfish tail meat (thawed)
1 & ¼ cups water
2 cups salsa (or picante sauce)
½ cup (or one stick) butter or margarine
½ Tbsp. key lime or lemon juice
1 tsp. sugar or Splenda
½ tsp. basil or cilantro leaves
½ tsp. garlic salt
½ tsp. paprika
dash or two hot-sauce (optional)
one-eighth cup corn starch (or plain flour)

Add all ingredients, except for corn starch/flour, to a two-three
quart boiler. Stirring occasionally, heat on medium-high until warm
and butter has melted (about 10-15 minutes). Remove from heat.

In a small bowl, mix corn starch with 1/3 cup cold water. Mix thor-
oughly. Return boiler to stove and increase heat to high. Add cornstarch
& water mixture, stirring immediately, and stir often until until bubbly
and slightly thickened. Remove from heat immediately, cover and let
sit for 5-10 minutes. Serve warm over rice.

Note: thickness can be altered by adjusting the water and cornstarch
amounts.