3 tbsp. butter
1/2 c. chopped celery
1 c. chopped onions
1/2 c. chopped bell pepper
2-3 tbsp. flour
2 tbsp. tomato paste
1/2 tsp. chile powder
1 lb. crawfish tails
2 c. stock (can of chicken broth soup or seafood stock)
1/2 c. chopped shallots
2 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper

Melt butter in heavy pot and saute the onion, celery and green pepper until limp. Add flour and stir for 10 minutes. Add tomato paste and cook for 10 minutes longer. Add 1/2 teaspoon chile powder. Add crawfish tails and cook for 5 minutes. Add stock and let simmer for 15 minutes. Add the shallots, parsley, salt, black and cayenne peppers and then allow to "set" for 20 minutes off of fire.

To serve, re-heat and serve over hot fluffy rice.