Louisiana Crawfish Etouffee

• 1/2 c. butter or margarine
• 1/3 c. all-purpose flour
• 1 c. onions, chopped
• 1 c. celery, chopped
• 1 c. green peppers, chopped
• 2 cloves garlic, minced
• 3 c. crawfish tails
• 2 c. chicken broth
• 1/4 c. parsley, chopped
• 1 tsp. salt
• 1/8 tsp. ground black pepper
• 1/8 tsp. ground red pepper
• 3 c. hot cooked rice
• Tabasco to taste

1. Melt butter in a large iron pot.
2. Blend flour and stir over medium-low heat until roux is dark brown, 10 to 15 minutes.
3. Add onions, celery, green peppers and garlic and cook until tender-crisp, 2 to 3 minutes.
4. Stir in remaining ingredients, except rice, and simmer 20 minutes.
5. Ladle etouffee into soup bowls and top each serving with 1/2 cup fluffy rice.

butter, allpurpose, onions, celery, green peppers, garlic, crawfish tails, chicken broth, parsley, salt, ground black pepper, ground red pepper, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208696 (may not work)