1 lb. crawfish tails
1 stick butter
2 tbsp. flour
2 toes garlic, chopped
1 lg. onion, chopped
1/2 c. celery, chopped
1 tbsp. parsley
1 bunch green onion, chopped fine
1/3 can tomato sauce

Saute flour in butter until the color of peanut butter. Add vegetables (except parsley) and saute for 10 minutes. Add 1 cup of water, cover and cook until tender. Add crawfish and parsley; simmer 15 minutes. Serve on rice. Serves 6.