by Whalebone

1 lb crawfish tails
crawfish fat
1 to 1-1/2 sticks butter or oleo
1/2 tbs flour
one medium onion, chopped fine
1 tbs bell pepper
green onion tops, chopped
Parsley, chopped
salt & pepper to taste
Cayenne pepper to taste
2 or 3 pods garlic, chopped fine

Melt butter in skillet.  Add flour and stir until blended.  Add
chopped onion, chopped bell pepper and garlic, and cook until tender.  Add crawfish fat and cook about 10 minutes, stirring occasionally.  Add crawfish tails, and cover.  Let this cook about 15 or 20 minutes, on low heat, stirring occasionally.  Add salt, pepper and cayenne pepper to
taste, green onion tops and parsley.  Simmer a while, covered, until seasonings blend.  Serve over rice.

After crawfish fat is added, a little water may be added to the
mixture--it is not necessary.

Since some folk might not know, a dish of white rice can be a
great foundation for many dishes, if you don't know how to prepare it.  I'll take care of that now:

1 cup long grain rice (Mahatma Preferred)
1-1/2 cups cold water
1 tsp salt
1 tsp oleo

Place water in large pot and add the salt, rice and oleo in that
order.  Bring to a boil and cook for 8 minutes.  Reduce heat to simmer and cook an additional 10 minutes.

Now, don't get fussy, I know some spell crawfish, crayfish, but most who do have never had etoufee.

 Note: All the instructions for cooking are for the Microwave.

Stovetop cooking:  Add all ingredients (except rice) to a large pot and bring to boil.  Add the rice to the pot, put the lid on and cook for 18 minutes without lifting lid.