1 lb. crawfish tails, peeled
1-1 1/2 sticks butter
1/2 tbsp. flour
1 med. onion, chopped
1 tbsp. bell pepper, chopped
1/4 c. onion tops and parsley, chopped
1/2 c. celery, chopped
2 or 3 garlic pods or dash of garlic salt
Salt and pepper

Melt butter in skillet. Add flour and stir until blended. Add onions, bell pepper, celery, and garlic and cook until tender, stirring constantly. Add 1 1/2 cups water and crawfish tails. Bring to a boil and cook over slow heat 30 minutes, stirring occasionally. Add onion tops and parsley; cook another 10 minutes. Serve over cooked rice. Serves 4.