Craw Fish Etouffee

1 c. Diced Onion
1 c. Diced Bell Pepper
1/2 c. finely chopped celery
2 cloves garlic, minced
1/4 c. butter or margarine
1 lb. (2 1/2 c.) peeled, cooked craw fish tails
1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. chicken broth
1/2 tsp. hot pepper sauce
1/4 c. snipped fresh parsley
1 tsp. salt
1/8 tsp. each ground black pepper
1/8 tsp. red pepper (ceyenne)
3 c. cooked rice

Saute onion, bell pepper, celery and garlic in butter in large skillet over medium high heat until tender, about 3 to 4 minutes.
Stir in remaining ingredients except rice.
Simmer, uncovered 10 to 15 minutes.
Serve over hot rice.