3 med. onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
2 tbsp. flour
3 tbsp. cooking oil
4 lb. crawfish
2 tbsp. parsley
2 tbsp. onion tops
Salt, pepper to taste
Red pepper to taste

In deep, cast iron skillet, add oil and flour and make a very light roux. Then add onions, celery and bell pepper. Smother for about 10 or 15 minutes. Add shelled crawfish and fat. Add seasoning to taste. Cover tightly and let simmer, stirring constantly. Add about 1/2 cup water, then cook 15 or 20 minutes then add onion tops and parsley. Serve over rice.