1 lb. crawfish tails (or peeled, deveined shrimp)
1-1 1/2 sticks butter
1/2 tbsp. flour
1 med. onion, chopped fine
1 stalk celery, chopped fine
1 tbsp. bell pepper, chopped fine
Green onion tops, chopped
Parsley, chopped
Salt and pepper to taste
Cayenne pepper to taste
2 or 3 pods garlic, chopped fine

Melt butter in skillet. Add flour and stir until blended. Add chopped onion, bell pepper and garlic and cook until tender. Add crawfish tails (or shrimp) and cover. Let this cook about 15-20 minutes on low heat, stirring occasionally.

Add salt, pepper and cayenne pepper to taste, green onion tops and parsley. Simmer a while, covered, until seasonings blend. Serve over rice.