Louisiana Crawfish Etouffee
["1/2 c. butter or margarine", "1/3 c. all-purpose flour", "1 c. onions, chopped", "1 c. celery, chopped", "1 c. green peppers, chopped", "2 cloves garlic, minced", "3 c. crawfish tails", "2 c. chicken broth", "1/4 c. parsley, chopped", "1 tsp. salt", "1/8 tsp. ground black pepper", "1/8 tsp. ground red pepper", "3 c. hot cooked rice", "Tabasco to taste"]
["Melt butter in a large iron pot.", "Blend flour and stir over medium-low heat until roux is dark brown, 10 to 15 minutes.", "Add onions, celery, green peppers and garlic and cook until tender-crisp, 2 to 3 minutes.", "Stir in remaining ingredients, except rice, and simmer 20 minutes.", "Ladle etouffee into soup bowls and top each serving with 1/2 cup fluffy rice."]
["butter", "all-purpose", "onions", "celery", "green peppers", "garlic", "crawfish tails", "chicken broth", "parsley", "salt", "ground black pepper", "ground red pepper", "hot cooked rice"]