Crawfish Étouffée

½ cup margarine
1½ cups finely chopped onions
½ cup finely chopped bell pepper
1 minced clove garlic
2 tablespoons flour
1 pound crawfish tails
½ teaspoon salt
1/8 teaspoon red pepper

Melt margarine in skillet on medium heat, add onions, bell pepper, and garlic. Sauté until softened, about 10-15 minutes. Stir in flour. Cover and cook 10 minutes, stirring occasionally. Add crawfish tails, stir, cover, and cook on medium low for 5 minutes (until juice is produced). Add seasonning and ½ cup water, stir and let simmer. Serve over rice. To increase amount of gravy, use 3 or 4 tablespoons of flour instead of just 2 and add enough water to produce desired consistency. Serves 4 to 6.