1 c. each chopped onion & green pepper
1/2 c. chopped celery
2 cloves garlic, minced
1/4 c. butter
1 lb. (2 1/2 c.) peeled, cooked craw fish tails
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. each ground black pepper, green pepper, 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 to 4 minutes. Stir in remaining ingredients except rice. Simmer, uncovered 10 to 15 minutes. Serve over hot rice.