1 lb. butter
1 c. flour
3 bell peppers
2 bunches green onions, keep tops separate
1 stalk celery
1 (1 lb.) can tomatoes
4 c. uncooked rice
3 tsp. garlic powder
3 tbsp. salt
3 tbsp. Worcestershire sauce
2-3 tsp. cayenne pepper
6 c. water
5 lbs. crawfish, tails & fat

Shrimp may be used as a substitute.

Melt butter. Add flour and brown lightly. Finely chop peppers, onion bottoms, celery and tomatoes and add to roux. Add seasonings. Cover and cook slowly for one hour, stirring frequently to prevent sticking. Add water and cook slowly for several hours. If mixture becomes too thick, add more water. Add crawfish tails, fat (or shrimp) and onion tops. Cook about 15 minutes or until tender. At this point, mixture may be frozen. Cook rice. When ready to serve, pour crawfish mixture over rice.