Crawfish Étouffée

Description
Makes 6 servings.

Ingredients

 * 1 medium onion, chopped
 * 1 cup chopped green pepper
 * 1/2 cup chopped celery
 * 2 cloves garlic, minced
 * 1/4 cup butter or margarine
 * 1 pound (2-1/2 cups) peeled, cooked crawfish tails*
 * 1 10-3/4-ounce can condensed cream of celery soup**
 * 1/2 cup chicken broth
 * 1/2 teaspoon hot pepper sauce
 * 1/4 cup chopped fresh parsley
 * 1 teaspoon salt
 * 1/8 teaspoon ground black pepper
 * 1/8 teaspoon ground red pepper
 * 3 cups hot cooked rice

Directions
Cook onion, green pepper, celery and garlic in butter in large skillet over medium-high heat until tender crisp, about 3 to 4 minutes. Stir in crawfish tails, soup, broth, hot pepper sauce, salt, black pepper and red pepper; simmer uncovered 10 to 15 minutes. Serve over hot rice.