Crawfish Etouffee

Jame and Jen Dish posted this Crawfish Etouffee recipe and I thought it looked amazing! I hadn't ever had crawfish or etoufee before, and I've only eaten Creole food once or twice in my life. So, the flavors of this recipe were totally out of my comfort zone. Everyone only ate a couple bites and came to the same conclusion... interesting, but not for us. This was the only new recipe I made this week, so we were disappointed. I've just been enjoying my summer and cooking our favorites. We've also been eating Morningstar Farms BBQ Riblets Sandwiches, which are meatless veggie patties. They are delicious, addicting, and good for you (they taste just like McDonald's McRibs)!

Ingredients
1 pound of fresh or frozen, peeled and cooked crawfish tails. (You can get them frozen at Walmart)
1/4 cup of flour
1/4 cup of butter
1 large onion, finely chopped (1 cup)
1 cup finely chopped celery
1/2 cup finely chopped bell peppers
3 cloves of garlic, minced
1 tablespoon of butter
3/4 cup of water
1/2 cup of sliced green onions
1/4 cup of snipped fresh parsley
1/2 to 3/4 teaspoon of salt
1/4 to 1/2 teaspoon of ground red pepper (cayenne)
1/4 teaspoon of ground black pepper
Hot cooked rice

Directions
In a saucepan stir together the flour and 1/4 cup of butter until smooth. Cook over medium-high heat for 3 minutes, stirring constantly. Reduce heat to medium and cook and stir for another 5-8 minutes or until roux has turned a brownish red. Add onion, celery, sweet pepper and garlic to sauce pan and cook for another 5 minutes.
Now add 1 tablespoon of butter, stir until melted. Stir in water, green onions, parsley, salt, pepper and the ground red pepper (cayenne). Bring to a boil. Add crawfish. Return to boil, reduce heat. Simmer, uncovered for another 10-12 minutes or until heated through. Serve with hot cooked rice. Garnish with parley if desired.