1/2 c. oil or butter
3 tbsp. flour
1 c. chopped onions
1/2 c. chopped bell peppers
1/2 c. chopped celery
1 clove garlic
1 tbsp. Worcestershire sauce
1 tbsp. Creole seasoning
1 1/2 c. water
1 lb. crawfish tails, peeled

Put oil in heavy pan. Add flour and slowly brown well for roux. Add onion, bell peppers, celery and garlic. Cook until transparent. Add crawfish tails and cook about 30 minutes. Serve over rice. Sprinkle green onions on top.