2/3 c. flour
2/3 c. shortening
2 med. onions, chopped fine
1/4 c. chopped bell pepper
1 rib celery, chopped fine
Parsley, chopped fine
2 c. water
Salt and pepper to taste
2 lb. crawfish tails, peeled

Make roux with flour and shortening. Add onion, bell pepper, celery, and parsley. Let simmer, stirring often. Add 2 cups water and let simmer about 1 hour with cover. Season to taste. Then add crawfish. Cook about 20 minutes. Add more water, if desired. Serve over rice. Serves 8.