1/4 cup flour
1/4 cup butter
1 cup chopped onion
1/2 green pepper, chopped
1/2 cup chopped celery
3 cloves garlic, crushed
1 1/2 cups crawfish tails and fat
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne
1 tsp. fresh lemon juice
1/3 cup green onion
1 Tbsp. fresh parsley
1 1/2 cups water
Boiled rice

Cut up all seasonings before you start as the roux takes all your attention. In a heavy 5 quart pot, melt butter then add flour and mix thoroughly. Stir constantly until roux becomes a walnut color (the roux will burn quickly if not stirred) on medium heat. This should take 20-30 minutes. When color has been reached, quickly add vegetables to cool the roux. Cook and stir another 1-2 minutes until celery is soft. Add seasonings and mix well. Add water to make gravy and cook on low 20 minutes. Add the tails, fat and additional water to make a medium gravy. Cook 15 minutes until tails are cooked. Serve over boiled rice and accompany with garlic bread and green salad. I usually double the roux, vegetables, and seasoning and freeze half. When I need roux, simply thaw and add seafood and water.