1/4 c. flour
1/4 c. butter
1 med. onion, chopped fine
1/4 c. chopped bell pepper
1 clove garlic, minced
1 rib celery, chopped fine
1/3 c. crawfish fat (optional)
3/4 c. water
1 tsp. salt
1 tsp. pepper
Tabasco sauce to taste
1 lb. crawfish tails
2 tbsp. chopped parsley
2 tbsp. chopped green onion

Cook flour and butter until golden brown, stirring constantly. Add onion, bell pepper, garlic, and celery. Saute covered about 5 minutes on low heat. If you wish, add crawfish fat and simmer for 3 minutes. Add water, salt, pepper, and Tabasco. Let simmer 1 hour. Add crawfish tails and cook slowly for about 5 minutes. Uncover and cook to desired thickness. Add parsley and green onion just before serving. Serve over rice. Serves 6.