Crawfish Etouffe

1/2 C Butter
1 large Onion, chopped
1/4 C finely chopped Celery
1/4 C chopped Bell pepper
2 cloves Garlic, minced
1 lb. peeled Crawfish tails
1 t Salt
1/2 Black pepper
1/2 t Onion powder
1/4 t White pepper
1/2 t Hot sauce
1 1/2 T Tony Chachere's Roux Mix
1/2 t Tony Chachere's Cajin Seasoning
3/4 C Cold Water
1/2 C finely chopped Green onions
1/4 C dried pasely
Hot Cooked Rice

Start Rice. Saute butter and veggies 5 mins. Stir in crawfish and seasonings for 5 mins. Add roux mix and water. Simmer 20 mins on low stirring often. Stir in green onions and parsely and cook for 3 mins. Serve over rice. Makes 4-6 servings.