1 c. water
1/2 c. melted butter
1 1/2 c. chopped onion
1/2 c. bell pepper, chopped
2 tbsp. flour
2 tbsp. cream of celery soup
1 lb. crawfish tail or shrimp (peeled & deveined)
1 1/2 tsp. salt
1/2 tsp. pepper
Few drops of lemon juice
3 to 4 drops red food color (opt.)

You may want to add extra celery, parsley, red and green pepper, green onion, cayenne pepper. Place butter and vegetables in a corningware skillet. Cover and microwave 13 to 15 minutes on high. Stir twice. Add flour and soup. Stir. Microwave on high 4 minutes. Season with salt, pepper, red pepper, lemon juice and red food color. Serve hot over rice. Serves 4.