Crawfish Étouffée

Ingredients

• onion

  chopped
  1 medium
• chopped green pepper
  1 cup
• chopped celery
  ½ cup
• garlic

  minced
  2 cloves
• butter or margarine
  ¼ cup
• (2½ cups) peeled

  cooked crawfish tails
  1 pound
• x 10¾-ounce can condensed cream of celery soup
  1 unit
• chicken broth
  ½ cup
• hot pepper sauce
  ½ teaspoon
• chopped fresh parsley
  ¼ cup
• salt
  1 teaspoon
• ground black pepper
  ⅛ teaspoon
• ground red pepper
  ⅛ teaspoon
• hot cooked rice
  3 cups