Cajun Crawfish Jambalaya

1/4 lb Butter or margarine
1/2 c Bell pepper -- chopped
40 ml Garlic -- chopped
1 c Onion -- chopped
1/2 c Celery -- chopped
Crawfish fat
1 lb Crawfish tails
1 c Green onions -- chopped
2 tb Parsley -- chopped
Cayenne pepper
4 c Cooked rice

Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the crawfish fat for flavor. Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I sometimes add a small can of stem and pieces mushrooms. Let this steam for about 5-10 minutes. Add a little margarine or water if too dry.

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