1/4 c. butter, melted
3/4 c. bell pepper, finely chopped
2 heaping tbsp. flour
1/2 tsp. pepper
Salt to taste
3/4 c. onion, finely chopped
1 clove garlic, minced
1 lb. peeled crawfish tails
1/2 can cream of celery soup

NOTE: After all ingredients are mixed, add small amount of water to thin to serving consistency.

1. In a 2 quart dish, melt butter and add onion, bell pepper and garlic. Cover with plastic wrap and microwave on High for 6 to 7 minutes or until onions are very soft. Stir in flour.

2. Add celery soup (undiluted). Cover and microwave on High 4 minutes. Add 3 drops of red food coloring.

3. Add crawfish tails, cover and cook on High 4 minutes. Season with salt and pepper. Serve with cooked rice.