Crawfish Étouffée

Makes 6 servings.

Ingredients

 * 1 medium onion, chopped
 * 1 cup chopped green pepper
 * ½ cup chopped celery
 * 2 cloves garlic, minced
 * ¼ cup butter or margarine
 * 1 pound (2½ cups) peeled, cooked crawfish tails
 * 1 10¾-ounce can condensed cream of celery soup
 * ½ cup chicken broth
 * ½ teaspoon hot pepper sauce
 * ¼ cup chopped fresh parsley
 * 1 teaspoon salt
 * ⅛ teaspoon ground black pepper
 * ⅛ teaspoon ground red pepper
 * 3 cups hot cooked rice

Directions

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