Crawfish Etouffee - cooking recipe

Ingredients

1 stick oleo
1 tsp. flour
1 medium onion, chopped fine
1 Tbsp. chopped bell pepper
1 pod garlic, minced
1 lb. crawfish tails
salt, pepper and cayenne pepper to taste
1 Tbsp. lemon juice

Preparation

Melt oleo.
Add flour and stir until blended.
Add onion, bell pepper and garlic.
Saute until tender.
Add fat from crawfish and cook about 10 minutes.
Add crawfish tails.
Cook another 15 minutes.
Season.
Just before serving, squeeze a little lemon juice over crawfish.
Serve over rice.
Flavor is improved if made the day before serving.