2 lb. peeled crawfish tails
1/4 lb. butter
3 tbsp. flour
2 onions, yellow
1 bell pepper
3 stalks celery
2 cloves garlic
2 tbsp. Worcestershire sauce
1/4 c. green onion tops, chopped
Creole or cajun seasoning

Melt butter. Add flour and brown lightly. Add yellow onions, bell pepper, celery and garlic. Stir and cook until vegetables wilt. Add 3 cups of water and Worcestershire sauce; bring to boil, reduce heat and simmer 1/2 hour. Stir occasionally to prevent sticking. Add crawfish and cook for 1/2 hour. Add green onions and remove from heat and let stand for 10 minutes. Serve over cooked rice. Yield: 8-10.