Crawfish Etouffee

2 lbs. crawfish tails, peeled
2 lg. onions
1 stalk celery
2 cloves garlic, minced
1 stick oleo
2 med. bell peppers
1/2 cup parsley, chopped
1/2 cup green onions, chopped
Red or black pepper
Salt
2 tbsp. flour
1 cup or more water
Tony Chachere's or Paul Prudomnes
seasoning, to taste

• Finely chop onions, bell pepper and celery. Cook in melted oleo over low heat for 30 minutes or until vegetables are cooked.

• Stir in flour; add crawfish tails and water. Season after stirring well. Add garlic and 1/2 of parsley.

• Cook over medium heat until tails are tender. Add green onions and remaining parsley. Serve hot over cooked rice.

• Note: It is better if made the day before or early in the morning.

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