Crawfish Etouffee - cooking recipe

Ingredients

1/4 lb. margarine
2 large onions, chopped
2 stalks celery, chopped
2 cloves garlic
1 medium bell pepper, chopped
1 lb. crawfish tails
4 Tbsp. flour
2 c. water
4 chicken bouillon cubes
parsley (optional)
salt and pepper to taste

Preparation

Melt butter in a heavy large skillet.
Saute vegetables 30 minutes.
Add seasonings to taste.
Add crawfish tails and fat. Saute for 1 minute and stir in flour.
Continue sauteing 3 minutes, then add water, chicken bouillon cubes and parsley. Simmer 10 to 15 minutes.
Serve over rice.
Serves 4 to 5.