1 stick (1/2 c.) butter
1 1/2 c. chopped onions
1 c. chopped celery
1/2 c. chopped green peppers
1/2 c. red bell pepper
3 tbsp. minced garlic
2 lb. peeled crawfish tails, boiled (plus any fat that comes with them)
1/4 c. sliced mushrooms
2 tsp. lemon juice
1 tsp. Tabasco sauce
1 1/2 tsp. flour
1 1/2 c. water
3/4 c. water
3/4 c. chopped green onion tops
2 tbsp. chopped parsley leaves
salt and pepper to taste
hot and fluffy long grain rice

Melt butter in heavy 4 to 5-quart saucepot. Add onions, celery, bell peppers and garlic; cook until soft, about 15 minutes over medium-high heat. Add crawfish, mushrooms, lemon juice and Tabasco. Simmer for 15 minutes, stirring occasionally. Stir in flour, mixing well. Add water, green onions and parsley. Bring to a simmer and continue simmering 10 more minutes. Season with salt and pepper and serve over rice. If prepared ahead, reheat gently just until hot. P.S. Shrimp can be used instead of crayfish.