Crawfish Etouffee - cooking recipe

Ingredients

1 lb. cleaned and deveined crawfish (reserve fat)
1 stick oleo
1 c. finely chopped onions
2 Tbsp. celery
2 cloves minced garlic

Preparation

Saute in oleo the onion, celery and garlic until transparent. Add 2 cups tap water and bring to boil; add crawfish fat, green onions and parsley.
Cook on low heat for at least one hour or longer, if desired.
Season to taste.
Add crawfish tails and cook 30 to 45 minutes longer.