Crawfish Etouffee - cooking recipe

Ingredients

1 lb. crawfish tails, peeled
1 stick margarine
1 bell pepper, chopped fine
1 medium onion, chopped fine
3 ribs celery, chopped fine
cayenne pepper to taste
salt and pepper

Preparation

Melt butter in skillet; saute onions, bell pepper and celery until tender.
Add any crawfish fat and let cook 15 to 20 minutes on low.
Add crawfish tails and cook another 15 minutes.
Season well.
Serve over rice.