1/2 cup Butter or margarine
1/3 cup All-purpose flour
1 cup Onions — chopped
1 cup Celery — chopped
1 cup Bell pepper — chopped
20 milliliter Garlic — minced
1 pound Cooked crawfish tails
2 cup Chicken broth
1/4 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 medium-low heat until roux is dark brown, about 10-15 mins. Add veggies and cook until crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20 minutes. Serve over rice . (wrv)