Crawfish (Shrimp) Etouffee - cooking recipe

Ingredients

1 lb. crawfish
1 large bell pepper
1 large onion
4 stalks celery
1 c. green onions
2 Tbsp. parsley
1 stick butter
salt and pepper

Preparation

Finely chop onions, bell pepper and celery; saute in butter until soft.
Add crawfish, onion tops and parsley.
Cook 1/2 hour. Serve over cooked rice.
Yields 4 servings.