Crawfish Etouffee (A-2-Fay) - cooking recipe

Ingredients

2 lb. peeled crawfish tails
1/2 c. chopped celery
1/2 c. chopped bell pepper
2 c. cold water
salt
black pepper
cayenne pepper
1/4 lb. oleo
1 c. chopped onions
4 cloves garlic, minced
1/4 c. onion tops and parsley, chopped

Preparation

Season crawfish tails with salt and pepper and set aside.
Melt oleo in heavy pot.
Add onions, bell peppers, garlic and celery and cook until onions are wilted, stirring constantly.
Add 1 1/2 cups water and crawfish tails.
Bring to a boil and cook over slow heat for thirty minutes, stirring occasionally.