1/2 c. butter
1 1/2 tbsp. all-purpose flour
3/4 c. chopped celery
3/4 c. chopped green pepper
3/4 c. chopped onion
1 lb. peeled, uncooked shrimp, or 1 lb. uncooked crawfish tails
Salt, black pepper and cayenne, to taste
1/4 c. chopped green onion tops
1/4 c. chopped fresh parsley
Hot cooked rice

Melt butter in a large skillet. Add flour and lightly brown it. Add celery, green pepper and onion; cook until tender, stirring occasionally. Add shrimp or crawfish tails. Cover and cook 15 minutes on low heat, stirring occasionally. Add salt, pepper and cayenne to taste. Add onion tops and parsley. Simmer a few minutes, covered, to blend seasonings. Serve over rice. 4 to 6 servings.

Note: For extra gravy, add 1/4 cup vermouth, white wine or chicken broth with onion tops and parsley. Stir well.