Crawfish Etouffee

1 stick margarine 

1 lb. crawfish tails (or shrimp), boiled and peeled 

1 medium onion, chopped 

1 T. green onion, chopped 

2 cloves garlic, chopped 

1/2 bell pepper, chopped 

1 T. paprika 

1 T. parsley 

2 c. water salt and pepper 

Melt margarine in deep frying pan. Salt and pepper the crawfish tails, and cook in margarine 2 or 3 minutes. Remove crawfish and set aside. Add to skillet the onions, garlic, bell pepper, paprika, and parsley. Sauté well for at least 10 minutes. Return crawfish to skillet. Add water, salt, and pepper. Stir and cook slowly for about 40 minutes. Serve over rice.