Crawfish Étouffée

Melt butter or margarine in a large skillet over medium heat. Add chopped onion, green pepper, celery, and minced garlic, then cook until the vegetables are softened and fragrant, about 5–7 minutes.

Stir in the condensed cream of celery soup and chicken broth, mixing until smooth and well combined.

Add the cooked crawfish tails to the skillet and stir gently to distribute evenly throughout the sauce.

Season the étouffée with hot pepper sauce, salt, ground black pepper, and ground red pepper, then stir to incorporate all seasonings.

Simmer the crawfish mixture over low to medium-low heat until heated through and flavors meld, about 10 minutes.

Stir in the chopped fresh parsley just before serving to preserve its fresh flavor and color.

Divide the hot cooked rice among four serving bowls or plates, then ladle the crawfish étouffée over the rice and serve immediately.