1 stick butter
1 med. bell pepper, chopped
1/2 c. chopped green onions
1 lg. chopped onion
1/2 c. chopped parsley
2 tbsp. roux
Salt and pepper to taste (I like it hot!)
1 1/2 c. water
1/2 tsp. garlic powder
1 can tomato sauce
2 lbs. crawfish tails

Heat butter in pot. Add onions, onion tops, parsley, green pepper, and garlic powder; saute until clear. Add roux, tomato sauce, seasoning, water, and crawfish tails. Simmer over low heat for 40 minutes. Serve over hot rice. Yields: 8 servings.