Title: Cathe's crawfish etouffe
 Categories: Seafood, Cajun, Cathe
      Yield: 1 Batch
 
    1/2 c  Butter
      1 lg Onion, finely chopped
      1    Bell pepper, finely chopped
      3    Garlic cloves, finely
           -chopped
    1/2 c  Celery, finely chopped
           Green onions (one bunch),
           -finely chopped
      1 ts Lowry's garlic salt
      1 tb Parsley, dried
    1/4 ts Red pepper flakes
    1/2 ts Pepper
      3 ds Tabasco sauce
      1 lb Crawfish, cleaned
      4 tb Flour
      2 c  Chicken broth
           Rice, cooked (for serving)
 
  Melt butter; saute vegetables.  Add seasonings and stir well. Add
  crawfish and saute for a minute.  Add flour; mix well, and cook 3
  more minutes. Add chicken broth; mix well and simmer 15 minutes.
  Serve over hot rice.