Crawfish Etouffee 1

1 pound crawfish tails

1/4 to 3/8 lb butter

1 tbs flour

1 med onion, chopped

1 tbs bell pepper, chopped

Green onion top*

Chopped parsley

Salt and pepper to taste

Melt butter or margarine in heavy skillet. Add flour and stir until blended. Add chopped onion, chopped bell popper and cook until tender Add crawfish fat and cook about 10 minutes, stirring occasionally. Add crawfish tails and cover. Let cook 15 to 20 minutes on low. Add salt and red pepper to taste. Add green onion tops and parsley. Simmer covered until seasonings blend. Serve over rice. Water may be added to mixture, but not necessary.

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Cajun Country -- New Iberia, Louisiana