2 sticks butter
1/2 c. celery, chopped
2 med. cloves garlic
1 can tomatoes
2 tsp. salt
1 tbsp. cayenne
1 c. green onions
1 c. bell pepper
1 c. yellow onion
3 tbsp. flour
1 tbsp. black pepper
1 tbsp. Lea & Perrin's
1/4 c. parsley
1 lb. crawfish tails
1 tbsp. Tony's Creole Seasoning

In a large saucepan, melt butter and saute onion, celery, garlic, bell peppers, and green onions until tender. Stir in flour until golden brown. Add tomatoes. Put crawfish tails in saucepan, add 3 cups of water. Bring to boil. Add to first mixture. Add remaining ingredients. Cook slowly for 30 to 40 minutes. Serve over rice.