ROUX:

1/4 c. oil
1/4 c. flour

Heat in 2 cup Pyrex measuring cup on high in microwave for 7 minutes; stirring after each 2 minutes. Do not forget to stir every 2 minutes or it will burn!

Chop: 1 med. bell pepper 2 stalks celery 2 tbsp. green onion

Add to browned roux; saute until tender. Combine: 1 tsp. chicken bouillon (1 cube) Roux-vegetable mixture 12 oz. crawfish tails Cajun seasoning to taste (Tony's, etc.)

Cook over medium heat for 20 minutes in a 10" skillet. Serve over cooked rice.