2 lb. crawfish tails (peeled) & fat
3 lg. onions
1 bell pepper
3 stalks celery
1 1/4 sticks butter
1 tbsp. flour
1 c. water
Salt & red pepper to taste

Melt butter in pan and add chopped onions, bell pepper and celery. Cook slowly until crystal clear. Add 1 tablespoon flour and stir in. Immediately dump in crawfish, fat and water. Cover and simmer only 5-7 minutes.