Debbie'S Crawfish Etouffee

• 2 medium onions, chopped
• 1/2 tsp. minced garlic
• 2 sticks Country Crock Margarine
• 2 pounds, peeled Louisiana Crawfish
• 2 tablespoons All Purpose Flour
• 1 cup of water
• Salt & Cayenne Pepper, to taste
• 1 tablespoon, dried parsley flakes (or you can use fresh)

1. On a medium/high heat, saute onions and garlic in margarine until transparent.
2. Add Crawfish and cook for about 15 minutes (or until the fat from the margarine comes to the top of Crawfish) on a medium/low heat. Sprinkle flour evenly over the crawfish, stir well and continue to cook for an additional 10 minutes.
3. Add water and simmer for about 10 - 15 minutes. Add salt and cayenne pepper, to taste, then add parsley, and cook for an additional 5 minutes.
4. Serve over hot steamed rice

onions, garlic, country, crawfish, flour, water, salt, parsley

Taken from www.epicurious.com/recipes/member/views/debbies-crawfish-etouffee-50122880 (may not work)