Crawfish Etouffee Supreme

1/2 cup Butter or margarine

1/3 cup All-purpose flour

1 cup Onions -- chopped

1 cup Celery -- chopped

1 cup Bell pepper -- chopped

20 milliliter Garlic -- minced

1 pound Cooked crawfish tails

2 cup Chicken broth

1/4 cup Parsley -- chopped

1 teaspoon Salt

1/8 teaspoon Black and red pepper

Tabasco 3 cup Cooked rice

Melt butter in a large pan and blend in flour, stirring over medium-low heat until roux is dark brown, about 10-15 mins. Add veggies and cook until crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20 minutes. Serve over rice . (wrv)