Butter
Flour
1 lg. can stewed tomatoes
1/2 lg. bell pepper, chopped
2 med. onions, chopped
2 ribs celery, chopped
1/2 c. chopped parsley
Salt and pepper to taste
Boiling water
2 lb. crawfish tails
Crawfish claws (optional)

Make a rich brown roux with butter and flour. Add vegetables and cook down. Add salt and pepper to taste. Pour boiling water over this mixture to desired consistency. Add crawfish tails and claws. Cook until done. Serve over rice. Serves 6.