Tony Chachere's Creole seasoning
2 lbs. crawfish tails, peeled
1 lg. onion
Green onion
4 tsp. garlic
1/2 c. oil
1/2 c. flour
Parsley

Brown flour and oil until dark beige. Add chopped onions, garlic, parsley, and green onion. Cook until soft. Add crawfish tails and water. Simmer. While simmering, add salt, pepper, and Creole seasoning. Cook about 45 minutes. Serve over rice.