Crawfish Etouffee - cooking recipe

Ingredients

1/4 c. butter or margarine
1 medium chopped onion
2 stalks chopped celery
1 chopped bell pepper
4 cloves minced garlic
1/4 c. all-purpose flour
1 tsp. salt
1/2 to 1 tsp. ground red pepper
1 (14 1/2 oz.) can chicken broth
2 lb. cooked, peeled crawfish tails or 2 lb. frozen
hot cooked rice

Preparation

Melt butter in a large pan over medium-high heat. Add onions, celery, bell pepper and garlic; saute until tender. Add flour, salt and red pepper. Cook, stirring constantly, until caramel colored (about 10 minutes). Add broth and cook, stirring constantly, for 5 minutes or until thick and bubbly. Stir in crawfish and cook 5 minutes or until thoroughly heated.
Serve with rice.