1 lb. crawfish tails
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper
1/2 stick butter
2 tbsp. flour
1 rib celery, chopped fine
1 lg. onion, chopped fine
1/2 sm. bell pepper, chopped fine
2 cloves garlic, chopped fine
3/4 c. cold water
1/4 c. finely chopped onion tops and parsley
1/4 c. dry white wine

Season crawfish tails with salt and pepper and set aside. Melt butter in heavy pot, but not a black pot. Add flour and brown to a light brown, not dark. Add celery, onion, bell pepper, and garlic. Cook, stirring often, until vegetables are tender, but not brown. Add crawfish tails and saute for 20 minutes.

Add water and green onion tops. Bring to a boil and cook over low heat for 5 minutes. Add parsley and wine. Cook 5 minutes more. Check seasoning and let set a few minutes. Serve over cooked rice. Serves 3.