Cajun Crawfish Jambalaya

• 1/4 lb butter or 1/4 lb margarine
• 1/2 cup bell pepper, chopped
• 40 ml garlic, chopped
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• to taste crawfish fat
• 1 lb crayfish tail
• 1 cup green onion, chopped
• 2 tablespoons parsley, chopped
• to taste cayenne pepper
• 4 cups rice, Cooked

1. Saute in margarine the bell pepper, garlic, onion, and celery.
2. Add
3. some of the crawfish fat for flavor.
4. Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T.
5. chopped parsley, salt, pepper, cayenne pepper , and 4 cup of cooked rice. I sometimes add a small can of stem and pieces mushrooms.
6. Let this steam for about 5-10 minutes.
7. Add a little margarine or water if too dry.

butter, bell pepper, garlic, onion, celery, crawfish fat, crayfish tail, green onion, parsley, cayenne pepper, rice

Taken from www.food.com/recipe/cajun-crawfish-jambalaya-3927 (may not work)