Do not cook in iron pot. It will darken crawfish.

1 to 1 1/2 lb. peeled & deveined crawfish tails
1/4 c. cooking oil
3 to 4 tbsp. all-purpose flour
1 med. to lg. onion, chopped
1 med. bell pepper, chopped
2 tbsp. green onion tops, chopped
1 tsp. garlic powder
Salt & pepper to taste
Red pepper (for more kick)

Make roux with cooking oil and flour. When dark brown, add chopped onions and bell pepper. Turn fire off. Stir mixture until it stops sizzling. Return to medium heat add crawfish, salt, pepper and garlic powder with enough water to cover all ingredients. Let simmer about 30 minutes. Add chopped onion tops, simmer another 10 to 15 minutes (use your own judgment).