Crawfish Etouffee - cooking recipe

Ingredients

1/4 lb. butter
2 large onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 medium bell pepper, chopped
red and black pepper to taste
Tabasco sauce to taste
1 to 2 lb. crawfish tails (and fat)
4 Tbsp. water
4 chicken bouillon cubes
green onion tops (optional)
parsley, chopped (optional)

Preparation

Melt butter in large heavy skillet.
Saute vegetables in butter for 30 minutes.
Add seasonings to taste, then crawfish tails and fat.
Saute for a minute and stir in flour.
Continue sauteing for 3 minutes.
Add water, chicken bouillon, green onions and parsley.
Simmer for 10 to 15 minutes.
Serves 4 to 6.