Crawfish Etouffee

1 lb cooked crawfish tail meat, not drained
1 cup butter
1 large sweet onion, minced (1 cup)
1 bell pepper, minced (1/2 cup)
1 stalk celery, minced (1 cup)
2 T minced garlic
2 T cajun seasoning (Tony Chachere's)
2 T flour
2 T minced parsley
2 T Worcestershire sauce
1 cup water (seafood or chicken stock may be used)
cooked rice

Saute' onion, celery, garlic & bell pepper with butter in a large skillet
until onions are opaque. Add flour & stir to make a thick rue. Add 1/2 cup
water, craw fish, Worcestershire, Cajun seasoning & parsley & continue to
cook for 30 minutes, adding additional water if necessary until sauce is a
gravy-like thickness. Serve over rice with French bread to mop up the sauce.