1 c. oil
1 1/2 c. flour
2 1/2 tbsp. salt
2 1/2 tsp. black pepper
1 1/2 tsp. garlic powder
1 c. tomato puree
2 to 3 onions, chopped
1/2 bell pepper, chopped
1/2 gal. water
2 lb. crawfish
1 tsp. parsley flakes

Heat oil until hot and add flour; cook until light brown (peanut color). Add all seasonings and cook until tender and then add puree, then water. Cook 20 minutes (cook in Magnalite). Stir with wooden spoon. Do not cover it and don't let it boil. Add crawfish; cook 10 to 15 minutes longer and add parsley. Serve over rice.