1 lb. peeled crawfish tails (frozen or fresh)
1/4 c. butter
1/4 c. flour
1/4 c. olive oil
1 lg. onion, chopped
1 clove garlic, minced
1 green pepper, chopped
1 red pepper, chopped
2 tbsp. parsley
1 tbsp. Cajun seasoning
2 c. hot cooked rice

(You may substitute 1 pound fresh shrimp that has been peeled, deveined and cleaned for the crawfish.) In a large saucepan, melt butter, stir in flour. Cook over medium heat for 10 to 15 minutes until the flour turns a golden brown. Add olive oil and stir to blend. Add onion, garlic and peppers and cook until vegetables are tender, about 15 minutes. Add crawfish or shrimp, parsley and cajun seasoning. Simmer, uncovered until seafood is tender, about 15 minutes for crawfish, about 5 minutes for shrimp). Serve over hot, cooked rice.