Crawfish Or Shrimp Etouffee

• 1/2 c. butter or margarine
• 1 1/2 Tbsp. all-purpose flour
• 3/4 c. chopped celery
• 3/4 c. chopped green pepper
• 3/4 c. chopped onion
• 1 lb. peeled, uncooked crawfish or shrimp tails
• salt and black pepper to taste
• cayenne to taste
• 1/4 c. chopped green onion tops
• 1/4 c. chopped fresh parsley
• hot cooked rice

1. Melt butter in a large skillet.
2. Add flour and lightly brown it.
3. Add celery, green pepper and onion; cook until tender, stirring occasionally.
4. Add crawfish or shrimp tails.
5. Cover and cook 15 minutes on low heat, stirring occasionally.
6. Add salt, pepper and cayenne to taste.
7. Add onion tops and parsley.
8. Simmer a few minutes, covered, to blend seasonings.
9. Serve over rice.

butter, flour, celery, green pepper, onion, crawfish, salt, cayenne, green onion, fresh parsley, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98982 (may not work)