4 lg. onions
1 block butter
4 tbsp. flour
1 tsp. sugar
3 lbs. crawfish tails
Bell pepper
Celery
Onion tops
Parsley
1 can Campbell's golden soup (optional)

Saute onions in butter until golden brown. Add bell peppers, celery, parsley, and onion tops. Add crawfish, salt and pepper to taste. Add soup and 1 can of water. Add 2 quarts of water and cook on low fire until thick.