1/3 c. oil
1/3 c. flour
1 onion, chopped fine
1 bell pepper, chopped fine
2 ribs celery, chopped fine
2 cloves garlic, minced
1 tbsp. liquid crab boil
1 tbsp. crawfish fat (optional)
3 tbsp. tomato sauce
Salt and pepper to taste
1 lb. crawfish tails
3 c. water

Make dark brown roux in black iron pot with oil and flour. Add onion, bell pepper, celery, and garlic. Saute until clear. Add water to mixture. Add crab boil, crawfish fat, tomato sauce, salt, and pepper. Let simmer 30 minutes. Add crawfish tails and cook for 45 minutes. Serve over hot rice. Serves 4.