Crawfish Etouffee - cooking recipe

Ingredients

2 lb. crawfish tails with fat
1 1/4 c. margarine
2 heaping Tbsp. flour
2 large onions, chopped
1/2 large bell pepper, chopped
2 stalks celery, chopped
salt and pepper to taste
cayenne pepper to taste
garlic salt
Tabasco to taste
green onion tops
parsley

Preparation

Season crawfish and set aside.
Melt margarine in Dutch oven. Add flour and stir until blended.
Add chopped onions, bell pepper and celery; cook on low heat until tender or about 20 minutes. Stir occasionally.
Add crawfish tails and fat; cover.
Add 2 cups of water.
Season to taste with let cook 30 minutes on low heat, stirring occasionally.
Add green onion tops and parsley.
Cook 5 more minutes.
Serve over warm rice.