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

Cook onions, green peppers, 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.