Crawfish Etouffee - cooking recipe

Ingredients

1 lb. crawfish tails
1 stick butter
1 large onion
1 stalk celery
1/2 bell pepper
red and black pepper
dash of Tabasco sauce
2 Tbsp. flour
2 c. water
4 chicken bouillon cubes
parsley flakes
cooked rice

Preparation

Melt butter. Saute onion, celery and bell pepper until tender. Add red and black pepper to taste.
Add dash of Tabasco sauce. Add crawfish tails and juice.
After sauteing all of this until tender, stir in flour.
Continue cooking about 3 minutes.
Add water, bouillon cubes and parsley flakes to taste; simmer 10 to 15 minutes.
Serve over rice.