2/3 c. flour
1/2 c. cooking oil
2 onions, chopped fine
1/4 bell pepper, chopped fine
2 lb. crawfish tails
3 c. water
Salt and pepper to taste
2 tbsp. chopped green onion
2 tbsp. chopped parsley

Make roux with flour and oil, browning over low fire stirring constantly. Add onions and bell pepper, cook until soft. Add crawfish, water, salt, and pepper. Simmer for 45 minutes. Add green onion and parsley. Simmer for 15 minutes. Serve over rice. Serves 6.