3 tbsp. flour
3 tbsp. oil
2 med. onions, chopped
1/2 c. chopped celery
1/2 lg. bell pepper, chopped
1/4 c. crawfish fat
1 lb. crawfish tails
2 tbsp. chopped parsley
Salt and pepper to taste
1 lg. can tomatoes

Make dark roux with flour and oil. Saute onions, celery, and bell pepper until soft. Add crawfish fat and simmer for 5 minutes. Add crawfish tails and simmer 5 minutes. Add parsley, salt, and pepper. Simmer 5 minutes. In another pot, cook tomatoes down. Add to crawfish mixture. Simmer for 10 minutes. Serve over rice. Serves 4.