Source: dLife

Cooked crawfish in a savory, spicy stew of vegetables served over rice.

Servings

1.5 cup fresh chopped onion , finely chopped
0.25 chopped green bell peppers , finely chopped
0.5 tsp minced garlic
2 tbsp margarine
2 tbsp white all purpose flour
1 lb crawfish , rinsed and drained
1 cup cold water
1 pinch ground cayenne (red pepper)
1 pinch Worcestershire sauce
1 pinch salt and pepper (or to taste)
1 fresh lemons , juice only
0.33 cup fresh chopped green onion , tops only, finely sliced

1 Use a large skillet coated with nonstick cooking spray, sauté the onions, green pepper, and garlic in the margarine until tender.
2 Stir in the flour, and cook for 1 minute.
3 Add the crawfish tails and water.
4 Cover and simmer over low heat for 10 minutes.
5 Add the cayenne peppers, worcestershire sauce, salt, pepper, and lemon juice.
6 Add the green onions, and cook for 5 minutes longer.
7 If the mixture is thick, add more water, and serve with cooked rice.