Crawfish Touffe At Its Best - cooking recipe

Ingredients

1 stick (1/2 c.) butter
1 1/2 c. chopped onions
1 c. chopped celery
1/2 c. chopped green peppers
1/2 c. red bell pepper
3 Tbsp. minced garlic
2 lb. peeled crawfish tails, boiled (plus any fat that comes with them)
1/4 c. sliced mushrooms
2 tsp. lemon juice
1 tsp. Tabasco sauce
1 1/2 tsp. flour
1 1/2 c. water
3/4 c. water
3/4 c. chopped green onion tops
2 Tbsp. chopped parsley leaves
salt and pepper to taste
hot and fluffy long grain rice

Preparation

Melt butter in heavy 4 to 5-quart saucepot. Add onions, celery, bell peppers and garlic; cook until soft, about 15 minutes over medium-high heat. Add crawfish, mushrooms, lemon juice and Tabasco. Simmer for 15 minutes, stirring occasionally. Stir in flour, mixing well. Add water, green onions and parsley. Bring to a simmer and continue simmering 10 more minutes. Season with salt and pepper and serve over rice. If prepared ahead, reheat gently just until hot.