1 1/2 c. chopped onions
1 1/2 c. chopped celery
1 med. size bell pepper
2 sticks butter (1/2 lb.)
7 tbsp. flour
Crawfish fat
3 cans chicken broth
3 lb. crawfish tails
Pinch of thyme
1 bay leaf (cut very sm.)
Salt, black pepper & red pepper to taste
2 tbsp. paprika
1 1/2 c. green onion tops, chopped
Handful of chopped parsley

Saute onions, celery and bell pepper in butter until wilted. Add flour and cook, but do not brown. Add crawfish fat and chicken broth. Mix well then add thyme and bay leaf and other seasoning, simmer for 20 minutes more. Add crawfish tails, onion tops and parsley. Cook about 15 minutes longer and serve over hot fluffy rice. Delicious.