2 lbs. fresh crawfish
1/2 c. flour
1/4 c. vegetable oil
1/2 c. onions
1/2 c. bell peppers
1/2 c. celery
3 tsp. parsley flakes
Salt
Pepper

Prepare roux by putting 1/4 cup oil in skillet, when hot add flour and brown. Add all seasonings, allow to darken. Add 2 cups hot water. Allow to simmer 15 minutes; add cleaned crawfish tails. Simmer another 15 minutes. Serve over steamed rice.