The Ettouffe'

1 lb. Crawfish (with fat)
1 Large Onion
1 Bell Pepper
1-2 Tblsps. Lemon Juice
1 Stick Margarine
1/2 Cup Green Onions
1 Clove Garlic
2 Tblsps. Roux
Seasonings to Taste
Tobasco to Taste

Chop bell pepper, onion, garlic and onion tops fine. Brown margarine in heavy pot, add chopped green seasonings (except onion tops) and saute until wilted. Lower flame, add 3 cups water, roux and cover. Let simmer for about 1 hour then add crawfish and fat, cook 20 minutes more. Serve over cooked rice.

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