Crawfish Etouffee(Lacour Style) - cooking recipe

Ingredients

1 lb. crawfish tails with crawfish fat
1 1/4 stick butter or oleo
1/2 Tbsp. flour
1 medium onion, chopped fine
1 Tbsp. bell pepper, chopped fine
1 1/2 pods (cloves) garlic, chopped fine
salt to taste
cayenne pepper to taste
2 Tbsp. parsley, chopped fine
2 Tbsp. green onion tops, chopped fine

Preparation

Melt butter in skillet.
Add flour and stir until blended.
Add onion, bell pepper and garlic.
Cook until tender.
Add crawfish tails and crawfish fat.
On low heat, cook about 25 to 30 minutes, stirring occasionally.
Add salt, pepper, parsley and green onion tops.
Simmer a few minutes, until seasonings blend.
Serve over rice.