1 lb. crawfish
1 onion
2 stalks celery
Parsley
Garlic powder
Pepper (red and black)
Salt
2 tbsp. flour (Pillsbury Best Shake & Blend)
butter
3 to 4 c. water or chicken broth

Saute onions and celery in butter and add crawfish and mix well. Add water salt, pepper, garlic powder, and parsley. Bring to boil. Mix flour and water together. Pour into crawfish until thickened. Reduce heat and simmer about 10 to 15 minutes. Add more seasoning if needed.