10 lbs. crawfish, boiled and peeled
2 sticks butter
2 chopped yellow onions, lg.
1 c. celery, finely chopped
1 lg. bell pepper, chopped finely
2 tbsp. flour
1 sm. can tomato paste
1/2 tsp. basil
1 tbsp. lemon juice
2 c. crawfish stock
4 toes garlic, minced
1 c. green onions, minced
2 tbsp. parsley
Couple pinches of cayenne pepper

Using the heads and shell peelings from the boiled crawfish, add a small peeled onion and a slice of lemon, and add to 3 cups of water and bring to a boil. This is your crawfish stock.

Melt the butter in a large iron skillet and saute the onion, bell pepper, celery and garlic for about 15 minutes or until soft. Sprinkle in the flour and cook, stirring for about 5 minutes. This is your roux.

Transfer to a large pot or Dutch oven and add the crawfish tails, tomato paste, lemon juice, etc. holding off on the green onions and parsley. Simmer for about 20 minutes, cover, and then serve over long-grain cooked rice.

Serves 10-12.