Crawfish Etouffee - cooking recipe

Ingredients

1/2 c. butter, melted
1 1/2 c. onions, chopped
1/2 c. bell pepper, chopped
2 Tbsp. flour
1 carton crawfish fat
2 cans celery soup
1 lb. peeled crawfish tails
1 1/2 tsp. salt
1/2 tsp. pepper

Preparation

Cook butter, onions, bell pepper and flour until onions are done, then add the rest of the ingredients.
Cook for about
30 to 45 minutes.
Pour over cooked rice.