Recipe - Crawfish Etouffee Supreme

One half cup Butter or margarine
1/3 cup Allpurpose flour
1 cup Onions chopped
1 cup Celery chopped
1 cup Bell pepper chopped
20 ml Garlic minced
1 pound Cooked crawfish tails
2 cup Chicken broth
One fourth cup Parsley chopped
1 teaspoon Salt
1/8 teaspoon Black and red pepper
Tabasco
3 cup Cooked rice

Melt butter in a large pan and blend in flour, stirring over mediumlow
heat until roux is dark brown, about 1015 mins. Add veggies and cook until
crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20
minutes. Serve over rice. (wrv)

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip