Crawfish Etouffee("The Real Thing") - cooking recipe

Ingredients

2 lb. crawfish tails
2 large onions
1 stalk celery
2 cloves garlic
2 medium bell peppers
1 stick butter
2 Tbsp. chopped parsley
2 Tbsp. chopped onion tops
salt, red and black pepper to taste
1 Tbsp. flour
1 c. water

Preparation

Mince onions, celery, bell peppers and garlic.
Cook slowly for 30 minutes or until vegetables are golden brown.
Stir in tablespoon of flour.
Add crawfish tails with fat.
Season with salt and pepper to taste.
Add one cup of hot water according to desired thickness of gravy.
Let simmer in a covered pot until tails are tender.
Add onion tops and parsley.
Serve over hot rice.
Serves 4 to 6.