CRAWFISH ETOUFFE

2 lbs. crawfish
2 sticks butter
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup onion, chopped
1 cup potato flakes (more or less)
2 beef bouillon cubes dissolved in 1 cup water
3 cups cooked rice

In butter over medium heat, cook bell pepper, onion and celery until clear.  Add bouillon cube water, stir in crawfish and cook for 5 minutes.  Add potato flakes 1/4 cup at a time while stirring until you reach a medium thick consistency.  You may need to add more bouillon water if you add to much potato flakes.  Serve over rice.

Serves 4 to 6