Etouffee - cooking recipe

Ingredients

2 stalks celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 stick butter
1 tsp. garlic, chopped
3 Tbsp. gravy flour
2 cans Rotel tomatoes
2 cups cooked meat or seafood

Preparation

Cook celery, onion, pepper, butter until very soft, add garlic; continue cooking for 10 minutes.
Add flour and cook 3 more minutes, stirring to keep form sticking.
Add Rotel tomatoes, cover and simmer for 1 hour.
Add meat and cook 20 to 30 more minutes. Serve with rice and crusty French bread.