Crawfish Etouffee - cooking recipe

Ingredients

1 stick margarine
1 medium onion, chopped
1/2 c. celery, chopped
1/2 bell pepper, chopped
1 Tbsp. flour, dissolved in 1 c. water
1 lb. crawfish with fat
salt and pepper to taste

Preparation

Saute onion, celery and bell peppers until onion is clear on low fire.
Add flour and water.
Cook, covered, on low fire until celery is tender.
Add crawfish and fat.
Cook about 20 minutes. Serve over hot rice.