Shrimp or Crawfish Etouffee

1 1/4 c chopped green bell pepper

1 1/4 c chopped onion

1 1/4 c chopped celery

1 clove garlic, minced

1/4 c butter or margarine

16 oz cooked, peeled and deveined shrimp or crawfish

1/2 tsp dried thyme leaves

3 tbsp flour

1 can chicken broth (14.5 oz)

ground red pepper

Rice

In a 12 inch frying pan cook onion, celery, bell pepper and garlic in butter til done

Add shrimp or crawfish, thyme and salt, reduce heat and cook till shrimp or crawfish are done. (If using precooked shrimp or crawfish add after next step)

Sprinkle with flour, stir till blended. Add chicken broth and a few dashes of red pepper

stirring constantly till thick and bubbly (about the consistency of gravy).