2-3 lbs. crawfish, boiled & peeled
1/4 lb. butter
1/2 c. chopped celery
1 c. chopped onions
2 cloves garlic
1/2 c. bell pepper
2 c. water
1-2 tbsp. crab boil
2 tbsp. flour
1/4 c. onions & parsley
Salt
Red pepper
1 tbsp. Kitchen Bouquet

Melt butter; add flour and stir until blended. Add onions, bell pepper, celery and garlic. Cook, stirring constantly until tender. Add 1 cup water, crawfish, salt and pepper, crab boil and bring to a boil. Reduce heat and cook slowly for 18 minutes.

Add remaining water and cook for another 15 minutes. Add onions and parsley and Kitchen Bouquet and cook for 10 more minutes. Serve hot over rice.