Crawfish Jambalaya - cooking recipe

Ingredients

1 lb. peeled crawfish
4 c. cooked rice
2 Tbsp. crawfish fat
4 cloves garlic
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
1 stick margarine
1 c. green onion
2 Tbsp. parsley
salt and pepper to taste

Preparation

Saute bell pepper, garlic, onion (not green onion) and celery in margarine in a Dutch oven.
Add crawfish fat and season highly. Cook, uncovered, for 40 minutes over a low fire.
Add the peeled crawfish tails and cook another 10 minutes.
Add green onion and rice.
Mix well and steam for 5 minutes before serving.
(If it seems too dry, add more margarine.)