Crawfish Etouffee 2

2 pound peeled crawfish tails and fat

1/2 lb margarine

4 onions chopped

3 cups water

1/2 tsp flour

1 bell pepper I

Clove garlic

1 tbs paprika

1 tbs parsley

2 tbs onion tops

1 can cream of celery soup

Season all seasoning to taste

Melt margarine and add onions, bell pepper, garlic, and paprika. Saute at least 10 minutes. Add in cream of celery soup. Add water and flour. Stir and cook a few minutes. Add crawfish tails and fat, parsley, onion tops. Stir and cook on a low fire for about 35 minutes.

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Cajun Country -- New Iberia, Louisiana