1 stick butter
2 lg. onions, chopped
2 stalks celery, chopped
2 cloves minced garlic
1 bell pepper, chopped
Salt, red/black pepper and Tabasco to taste
1 lb. crawfish tails
5 tbsp. flour
2 c. water
4 chicken bouillon cubes
5 green onions, chopped

Saute onions, celery and bell pepper in butter for 30 minutes. Add crawfish and saute 1 minute. Add flour and saute 3 minutes. Add chicken broth (made from water and bouillon cubes), seasonings, and green onions. Simmer 10-15 minutes. Serve over rice.