Crawfish Etouffee

• 1 lb. cleaned crawfish tails, including crawfish fat
• 1 stick margarine
• 1 onion, chopped fine
• 1 bundle chopped green onions
• 6 ribs celery, chopped
• 4 thin slices lemon (optional)
• 4 Tbsp. parsley
• 4 Tbsp. flour
• salt
• cayenne pepper
• rice
• water

1. Saute onions and celery in margarine until soft.
2. Add everything, including fat which adds much of the flavor, except the crawfish tails and simmer for 10 minutes, sprinkling the flour over the contents of the pan.
3. This is to give the sauce a little body and you can add more, if you like.
4. Now, add the crawfish tails and water (2 cups or more, depending on the fact you may need to serve 2 or more additional persons); simmer for 15 minutes.
5. Serve over cooked rice.

crawfish tails, margarine, onion, green onions, celery, thin slices lemon, parsley, flour, salt, cayenne pepper, rice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676709 (may not work)