Crawfish Etouffee/Mcilhenny

-Waldine Van Geffen VGHC42A 1 cup Butter

1 1/2 cups Onion -- chopped

1 cup Green pepper -- onion

1 cup Celery -- chopped

30 milliliters Garlic -- minced

1 teaspoon Salt

1 teaspoon Tabasco

2 tablespoons Crawfish fat

2 pounds Shelled crawfish tails -- about 6 to 7 lbs in

x Juice of 1/2 lemon 1/2 c Fresh parsley; chopped 1/2 c Green onions; chopped x Cooked rice In a Dutch oven or large heavy pot, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes. Add the salt, Tabasco and crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Add the tails, lemon juice and parsley. Cook for another 10 to 15 minutes. Just before serving, add the green onions. For the best flavor, prepare this dish the day before. Remove from the fridge an hour before serving and reheat just until hot to avoid overcooking the crawfish. Serve over steamed white rice. Source: The Tabasco Cookbook (wrv)