2 lbs. crawfish tails
3/4 c. flour
1 c. oil
1 1/2 c. onions, chopped
1/3 c. garlic, mashed and finely minced
1/4 c. celery
2/3 c. green peppers, chopped
1/4 c. butter
1/2 c. tomato paste
1 can chicken broth
3 c. water
2 chicken bouillon cubes
2 tsp. salt
2 tsp. black pepper
1 tsp. paprika

In a large skillet, make a roux. Do this by stirring oil and flour over slow to medium heat. When the roux becomes peanut butter color; add chopped onions, celery, garlic, and green peppers. Saute for 7 minutes. In another skillet (small), melt butter and add tomato paste. Saute paste in butter until smooth and thick, approximately 5 minutes, then mix with the roux mixture. Pour in broth, water with melted bouillon cubes, and balance of seasonings. Cook for 30 minutes. Add crawfish tails 5 minutes before serving. Serve with rice.