3/4 c. oil
3/4 c. flour
2 med. onions, chopped fine
8 oz. tomato sauce
3 qts. stock, any kind
1 1/2 bell peppers, chopped fine
2 lg. cloves garlic, mashed
1 tbsp. salt
1 tsp. red pepper
2 lbs. peeled crawfish and fat
1/4 c. chopped parsley
1/4 c. chopped green onion

Make roux. Add onions and cook until clear. Add tomato sauce and cook on low heat about 15 minutes. Add stock slowly at first and mix well. (It should be hot before adding.) Add bell pepper, garlic, salt, and pepper. Bring to boil and cook hard for 20 minutes. Add fat and continue to simmer for 40 minutes or until it is thickness desired, making allowance for water in crawfish. Add crawfish and simmer 15 minutes until done. Adjust seasoning and sprinkle with green onion and parsley. Serves 8-10.