Brent's Grandmother's Crawfish Etouffee

1/2 cup margarine or butter
1 large onion, chopped finely
1 stalk celery, chopped finely
1 clove garlic, chopped finely
1 medium bell pepper, chopped finely
1 lb. crawfish tails
4 Tbs. flour
2 cups water
4 cubes chicken boullion
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
Tobasco sauce to taste
Green onion tops
Chopped parlsley

Prep time: 1 hour 45 minutes
Yield: 4 servings

Melt margarine or butter in a heavy skillet. Add vegetables and wilt 5 to 10 minutes. Add crawfish tails and seasonings; sauté 5 minutes. Sprinkle with flour and cook 3 minutes more. Add water and boullion. Simmer 15 to 20 minutes.

Let sit 1 hour to blend flavors, or refrigerate overnight. Garnish with green onion and parsley. Reheat.

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