1 c. onion, chopped
1 c. green pepper, chopped
1/2 c. celery, chopped
2 cloves garlic, minced
1/4 c. butter
1 lb. peeled and cooked crawfish tails or shrimp (2 1/2 c.)
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. chicken broth
1/2 tsp. hot pepper sauce
1/4 c. snipped fresh parsley
1 tsp. salt
1/8 tsp. black pepper
1/8 tsp. green pepper
1/8 tsp. red pepper
3 c. hot cooked rice

Cook onions, green pepper, celery and garlic in butter in large skillet over medium high heat until tender crisp, about 3-4 minutes. Stir in remaining ingredients except rice. Simmer, uncovered, 10-15 minutes. Serve over hot rice.