Crawfish Etouffee - cooking recipe

Ingredients

2 sticks butter or margarine
3 Tbsp. flour
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 to 2 lb. crawfish tails
salt and pepper to taste
garlic to taste
red pepper to taste

Preparation

Melt the butter in cast-iron skillet.
Add flour and brown, stirring constantly.
Add chopped onion, pepper and celery; cook until transparent.
Add crawfish tails and fat.
Add about 2 to 2 1/2 cups water.
Add seasonings.
Cook for about 20 minutes on low. Serve over rice.