Louisiana Crawfish Etouffee - cooking recipe

Ingredients

1/2 c. butter or margarine
1/3 c. all-purpose flour
1 c. onions, chopped
1 c. celery, chopped
1 c. green peppers, chopped
2 cloves garlic, minced
3 c. crawfish tails
2 c. chicken broth
1/4 c. parsley, chopped
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
3 c. hot cooked rice
Tabasco to taste

Preparation

Melt butter in a large iron pot.
Blend flour and stir over medium-low heat until roux is dark brown, 10 to 15 minutes.
Add onions, celery, green peppers and garlic and cook until tender-crisp, 2 to 3 minutes.
Stir in remaining ingredients, except rice, and simmer 20 minutes.
Ladle etouffee into soup bowls and top each serving with 1/2 cup fluffy rice.