Crawfish Etouffee - cooking recipe

Ingredients

3 medium onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
2 Tbsp. flour
3 Tbsp. cooking oil
4 lb. crawfish
2 Tbsp. parsley
2 Tbsp. onion tops
salt and pepper to taste
red pepper to taste

Preparation

In deep, cast iron skillet, add oil and flour; make a very light roux. Add onions, celery and bell pepper. Smother for about 10 or 15 minutes. Add shelled crawfish and fat. Add seasoning to taste. Cover tightly and let simmer, stirring constantly. Add about 1/2 cup water; cook about 15 or 20 minutes. Add onion tops and parsley.