2 lbs. crawfish tails
2 lg. onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
2 med. green peppers, chopped
Chopped parsley
Chopped onion tops
Salt
Red and black pepper
Fat from crawfish (if available or use 1/2 stick of butter)
1 tbsp. flour
1 c. water

In deep, cast iron skillet or Dutch oven, add oil and flour and make a light roux. Then add onions, celery and green peppers. Smother for about 10 or 15 minutes. Stir in 1 tablespoon flour. Add crawfish and fat or butter. Season with salt and pepper to taste. Add 1 cup of hot water according to desired thickness of gravy. Let simmer in a covered pot until tails are tender. Add parsley and onion tops. Serve over hot rice. Serves about 6.

ROUX:

3 tbsp. cooking oil
2 tbsp. flour