Crawfish Etouffee - cooking recipe

Ingredients

2 lb. crawfish tails, peeled
2 large onions, chopped
2 large bell peppers, chopped
6 green onions
1 c. celery, chopped
2 sticks butter or margarine or 1 stick each
2 1/2 Tbsp. flour

Preparation

Melt butter into skillet.
Add flour.
Brown slightly.
Add onion, bell pepper and celery.
Saute until wilted.
Add crawfish tails.
Add one cup of warm water to the skillet.
Add Season-All or salt and pepper to taste.
Cook approximately 40 minutes on low heat.
Serve over white or brown rice.
Serves 4 to 8.