Crawfish Etouffee - cooking recipe

Ingredients

1 stick margarine
1 lb. crawfish tails*
1 medium onion, chopped
2 sticks celery, chopped
1/2 bell pepper, chopped
1 tsp. red pepper
1/2 tsp. salt
1/4 tsp. black pepper
1 c. chicken broth
1 Tbsp. parsley, chopped
1 Tbsp. green onion tops
cooked rice

Preparation

Wash crawfish and cook for 2 to 3 minutes. Remove crawfish and set aside. Add onions, celery, bell pepper and seasonings; saute. Return crawfish tails to pan and add chicken broth. Stir and cook slowly, covered, for about 40 minutes. Serve on hot rice and sprinkle with parsley and green onion tops.