3 lb. crawfish tails
1 lb. smoked sausage
1/2 c. flour
1/2 c. shortening
1 c. finely chopped green onions
1 1/2 c. water
1 tbsp. Season-All
Salt and pepper to taste

In iron skillet, saute crawfish tails, then slightly fry smoked sausage. In another iron pot, make a brown roux with flour and shortening. Add green onions and simmer. Add water, crawfish, smoked sausage, Season-All, salt, and pepper. Let simmer for 20 minutes on low heat. Serve over rice. This stew is much better the following day. Serves 8.