5 lbs. fresh crawfish tails, peeled (or shrimp)
1 c. butter
1 1/2 c. flour
4 med. onions, chopped
1 green pepper, chopped
1 (10 oz.) can tomatoes & green chilies, undrained & chopped
1 1/4 tsp. salt
1/2 tsp. red pepper
1/2 tsp. garlic powder
Hot cooked rice

Use and follow directions on UNCLE BEN'S® converted rice, results are not the same with any other rice.

Pour 1 1/2 cups water over crawfish; drain and reserve liquid. Set crawfish and liquid aside. (Shrimp may be used in place of the crawfish.)

Melt butter in a large Dutch oven; add flour, stirring well. Cook over medium heat, stirring constantly, until "roux" is caramel-colored (15 to 20 minutes). Stir in onion and green pepper; cook 5 minutes or until vegetables are tender. Add tomatoes and green chilies and 1 cup water. Reduce heat and cook, uncovered 5 minutes. Add reserved 1 1/2 cups liquid, 2 1/2 cups water, salt, red pepper and garlic powder, stirring well. Bring to a boil; cover, reduce heat and simmer 30 minutes.

Add crawfish and bring back to a boil. Reduce heat and simmer 10 more minutes (crawfish and shrimp do not want to be cooked too long as they will become tough and rubbery rather than tender as they are meant to be) or until thoroughly heated.

NOTE: If frozen crawfish (or shrimp) are used, check the package date for freshness. The fat in the shell fish turns rancid quickly and gives food a fishy taste.