Easy Etouffee'

1 stick butter

1 Tablespoon flour

1 onion, chopped

3 Tablespoons bell pepper, chopped

2 cloves garlic, minced

1 can cream of celery soup

1 teaspoon salt

red pepper to taste

1 teaspoon black pepper

½ cup green onion tops

1 teaspoon parsley

1 pound crawfish tails


Melt butter.  Add flour.  Stir in onions, bell pepper, and garlic.  Cook until tender.  Add soup.  Cover and simmer 20 minutes.  Add seasonings, green onion, and parsley.  Add crawfish tails.  Cook over low heat.  Add paprika for pink color.  Serve over cooked rice.  Serves 4 to 6.

Jane Pumpelly Brumby

Pirate's Pantry, page 394