Crawfish Etouffee - cooking recipe

Ingredients

1/2 c. butter or margarine
1 large onion, chopped
1/4 c. finely chopped celery
1/4 c. chopped green pepper
2 cloves garlic, minced
1 lb. peeled crawfish tails
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. white pepper
1/2 tsp. Tabasco
1 1/2 Tbsp. flour
3/4 c. water
1/2 c. chopped green onions
1/4 c. chopped parsley
hot cooked rice

Preparation

Melt butter in a skillet over medium heat.
Add onion, celery, green pepper and garlic.
Cook, stirring constantly, 5 minutes. Stir in crawfish, salt, pepper, onion powder and Tabasco.
Cook 5 minutes.
Stir in flour; cook, stirring constantly, 2 minutes. Stir in water; cook over low heat, stirring occasionally, 20 minutes.
Stir in green onions and parsley; cook 3 minutes.
Serve over rice.
Yield:
4 to 6 servings.