Crawfish Etouffee/Mcilhenny

• 1 cup butter
• 1 1/2 cups onions chopped
• 1 cup green bell peppers
• 1 cup celery chopped
• 30 milliliters garlic minced
• 1 teaspoon salt
• 1 teaspoon red hot pepper sauce
• 2 tablespoons crawfish fat
• 2 pounds crawfish tails shelled
• 1/2 each lemon juiced
• 1/2 cup parsley leaves fresh
• 1/2 cup scallions, spring or green onions chopped
• 1 x rice cooked

1. In a Dutch oven or large heavy pot, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes.
2. Add the salt, Tabasco and crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally.
3. Add the tails, lemon juice and parsley.
4. Cook for another 10 to 15 minutes.
5. Just before serving, add the green onions.
6. For the best flavor, prepare this dish the day before.
7. Remove from the fridge an hour before serving and reheat just until hot to avoid overcooking the crawfish.
8. Serve over steamed white rice.

butter, onions, green bell peppers, celery, garlic, salt, red hot pepper sauce, crawfish fat, crawfish tails, lemon juiced, parsley, scallions, rice

Taken from recipeland.com/recipe/v/crawfish-etouffee-mcilhenny-44836 (may not work)