Crawfish Etouffee - cooking recipe

Ingredients

1 lb. crawfish tails and fat
2 ribs celery, chopped
1/2 bell pepper, chopped
1 large onion, chopped
1/2 tsp. salt
red pepper to taste
1/4 c. cooking oil

Preparation

Mix crawfish tails, fat, vegetables and salt and pepper.
Let stand in refrigerator for 2 to 3 hours.
Pour cooking oil in thick pot.
Heat oil to very hot.
Add all ingredients and cover for 8 minutes.
Stir and reduce heat.
Cook for 7 minutes.
Serve over rice with green salad and garlic bread.