1/2 c. (1 stick) butter
3 celery ribs, chopped
3 onions, chopped
1 bell pepper, chopped
3 cloves garlic, minced
3 tbsp. flour
2 lb. crawfish tails
1 1/2 c. water
2 tbsp. tomato paste (no more)
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. chili powder
shake of cloves
2 tbsp. parsley
3 to 4 chopped green onions

Melt butter in large heavy skillet. Add celery, onions, peppers and garlic. Sauté on medium heat until soft. Stir in flour. Add crawfish, water, tomato paste, lemon juice and seasonings. Stir and cook 15 minutes. Cover and simmer another 15 minutes. Stir in parsley and green onions; re-cover. Remove from heat and let set 5 minutes. Serve over rice.

Makes 8 servings.