2 lbs. crawfish tails, peeled
2 lg. onions
1 stalk celery
2 cloves garlic, minced
1 stick butter
2 med. bell peppers
1/2 c. parsley, chopped
1/2 c. green onions, chopped
Red or black pepper
Salt
2 tbsp. flour
1 c. or more water
Tony Chachere's or Paul Prudomnes seasoning, to taste

Finely chop onions, bell pepper and celery. Cook in melted butter over low heat for 30 minutes or until vegetables are cooked. Stir in flour; add crawfish tails and water. Season after stirring well. Add garlic and 1/2 of parsley. Cook over medium heat until tails are tender. Add green onions and remaining parsley. Serve hot over cooked rice. Note: It is better if made the day before or early in the morning.