2 lbs. peeled crawfish
2/3 c. flour
1/2 c. cooking oil
2 med. onions, cut fine
1 1/2 tbsp. salt
1/4 bell pepper, chopped fine
1 rib celery, chopped fine
Parsley, chopped fine
1/8 tsp. pepper
2 c. water

Make roux color of peanut butter. Add onions, bell pepper, and celery. Let simmer until fat rises, stirring often. Add 2 cups of water and let simmer, about 1 hour with cover on pot. Season, then add crawfish and fat. Cook about 20 minutes. Add more water to desired consistency. Serve over rice. Serves 4.