CRAW FISH ETOUFFEE

CRAW FISH ETOUFFEE 1 c. each chopped onion & green pepper 1/2 c. chopped celery 2 cloves garlic, minced 1/4 c. butter 1 lb. (2 1/2 c.) peeled, cooked craw fish tails 1 (10 3/4 oz.) can condensed cream of celery soup 1/2 c. chicken broth 1/2 tsp. hot pepper sauce 1/4 c. snipped fresh parsley 1 tsp. salt 1/8 tsp. each ground black pepper, green pepper, red pepper 3 c. hot, cooked rice

Cook onions, green pepper, celery and garlic in butter in large skillet over medium high heat until tender crisp, about 3 to 4 minutes. Stir in remaining ingredients except rice. Simmer, uncovered 10 to 15 minutes. Serve over hot rice.

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