Crawfish Etouffee Ii -

2 c Onions -- chopped

2 md Cloves garlic -- chopped

Fine 2 tb Bell pepper -- chopped

2 tb Parsley -- minced OR 1 ts Parsley flakes (dried)

1/4 c Celery -- chopped

2 tb Green onion tops -- chopped

2 1/2 c Crawfish meat OR 1 lb Crawfish meat

1/4 c Crawfish fat

1 1/4 ts Salt

1/4 ts Black pepper

1/4 ts Red pepper

1/8 c. water and simmer covered until vegs. are tender, abt.

15 min. Add crawfish fat and cook covered for 15 min. on very lo heat. Stir occasionally. Add tails and other seasonings. Cook

15 min. Add green onion tops and parsley and cook

minutes for seasoning to blend. Serve with hot steamed rice. Serves 4-5 Eugene Cottrell, Shreveport, LA.