2 lbs. crawfish tails
2 large onions, chopped
1 stalk celery, chopped
2 cloves garlic, crushed
2 medium bell peppers
1 stick butter
Chopped parsley, about 1 cup
Chopped green onions, about 1/4 cup
Salt
Red cayenne and black pepper
Paprika
1 Tbsp. flour
1 cup water

Melt butter over low heat, add finely chopped onions, celery, bell pepper and garlic. Cook slowly for 30 minutes or until vegetables are golden brown. Stir in 1 tablespoon flour. Add crawfish tails. Season with salt and peppers to taste. Add paprika for reddish color (about 1 tablespoon). Add 1 cup hot water according to desired thickness of gravy. Let simmer in a covered pot until tails are tender. Add green onions and parsley right before serving. Serve hot over rice. Serves 4-6.