Crayfish Etouffee - cooking recipe

Ingredients

2 lb. crayfish tails
2 sticks margarine
1 c. shallots (green parts)
1 c. shallots (white parts)
1 c. onions
2 stalks celery
2 tsp. salt
1 tsp. pepper
2 Tbsp. flour
crayfish fat
1 can golden mushroom soup (optional)
parsley, chopped

Preparation

Melt margarine\tand
blend in flour; cook until mixture turns golden
brown.
Add
onion, celery and white of shallots and cook until
seasonings soften.
Add mushroom soup and fat and simmer about
15 minutes.\tAdd green onions, salt, pepper and crayfish tails.
Keep
cover
on
pot
and simmer 10 to 15 minutes until done.
Add\tparsley;
serve
on rice.
Crayfish toughen if overcooked.