3/4 c. oil
1 c. flour
6 c. water
1 1/4 c. bell pepper
3/4 c. onions
2 lbs. crawfish
Salt
Black pepper
Red pepper
1/3 c. parsley

Heat oil on high temperature in heavy 5 quart pot. Add flour. Stir until roux turns medium brown. Add water. Blend well. Stir in peppers and onions. Cook for 30 minutes on medium to medium high. Add crawfish. Season to taste. Cook for 30 minutes. Add parsley, cook 10 more minutes. Serve over hot rice.