1/2 c. olive oil
1 c. flour
4 medium onions, chopped
1/2 c. chopped bell pepper
1/2 c. chopped celery
1 c. parsley, chopped or 1/2 c. dried parsley
1 clove garlic, finely chopped
3 lb. crawfish tails, cleaned and deveined
salt and black pepper to taste
red pepper to taste

Use an iron pot if possible. Heat cooking oil. Add flour and brown to a dark brown over a low fire. Be certain to keep stirring this mixture constantly. Add chopped vegetables; simmer over low heat about 1 hour. Season crawfish tails with salt, black pepper and red pepper and add to sauce mixture. Cover and continue to simmer over low heat for about 1 more hour. Serve over rice.