Crawfish Etouffee

• 1 lb. cleaned crawfish tails (include crawfish fat)
• 1 stick margarine
• 1 onion, chopped fine
• 2 chopped green onions
• 1 rib celery, chopped
• 4 thin slices lemon
• 1 Tbsp. parsley
• 2 Tbsp. chopped pimento
• 1 tsp. flour
• salt and cayenne pepper

1. Saute onions and celery in margarine until soft.
2. Add everything (including the 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, but do not make a roux if you want your dish to be an authentic etouffee. Save the roux for the crawfish stew, another recipe entirely.
4. Now add the crawfish tails and simmer for 15 minutes.
5. For a light tomato taste, add a small can of V-8 juice.
6. Then it becomes a "Crawfish Ettouffee A La Tomate."

crawfish tails, margarine, onion, green onions, celery, thin slices, parsley, pimento, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=424798 (may not work)