Crawfish Etouffee - cooking recipe

Ingredients

1 lb. peeled crawfish tails
1 stick oleo
1 or 2 tsp. paprika
3 Tbsp. flour
1 can chicken broth or 1 small can tomato sauce (I use tomato sauce)
1 c. finely chopped green onions
1/4 c. chopped bell pepper
1/4 c. chopped celery
1 1/2 c. water
salt and black pepper to taste
red pepper to taste

Preparation

Melt butter in a heavy saucepan.
Add chopped vegetables and saute until well wilted.
Add flour and stir constantly until well mixed.
Do not brown!
Add seasonings and tomato sauce.
Simmer for about 25 minutes.
Pre-fry crawfish tails until water is driven off.
Add crawfish tails to mixture and simmer for an additional 20 minutes.
Just before serving, add finely chopped green onions and parsley.
Serve with hot rice.
(Do not use black cast-iron pot to cook this in.)