Crawfish Etouffee - cooking recipe

Ingredients

1 lb. shrimp or crawfish tails
1/4 tsp. cayenne red pepper
1 tsp. salt
3/4 c. water
1 stick margarine
1 Tbsp. flour (heaping)
1 Tbsp. tomato paste (heaping)
1 Tbsp. parsley
1 Tbsp. green onions
1 Tbsp. celery

Preparation

Chop all vegetables well and saute in melted margarine and flour.
Add crawfish tails and water; cook and cover 20 minutes on low fire.
Add tomato paste and seasonings and cook awhile longer. Serve over rice.