Crawfish Etouffee

1/2 c Butter
1 lg Onion, finely chopped
1 Bell pepper, finely chopped
3 Garlic cloves, finely chopped
1/2 c Celery, finely chopped
Green onions (one bunch), finely chopped
1 ts Lowry's garlic salt
1 tb Parsley, dried
1/4 ts Red pepper flakes
1/2 ts Pepper
3 ds Tabasco sauce
1 lb Crawfish, cleaned
4 tb Flour
2 c Chicken broth
Rice, cooked (for serving)


Melt butter; saute vegetables. Add seasonings and stir well. Add crawfish and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add chicken broth; mix well and simmer 15 minutes. Serve over hot rice.