Crawfish Etouffee

1 cup onion, chopped
1 cup green pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup margarine
1 lb. peeled and cooked Crawfish tails or Shrimp (2 1/2 cups)
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 cup chicken broth
1/2 tsp. hot pepper sauce
1/4 cup snipped fresh parsley
1 tsp. salt
1/8 tsp. black pepper
1/8 tsp. green pepper
1/8 tsp. red pepper
3 cups hot cooked rice


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