1/2 cup flour
1 cup oil
3/4 cup onions, chopped
1/2 bell pepper, chopped
1/4 cup celery, chopped
1 1/2 pints water
2 pounds crawfish tails
salt and pepper to taste
1/2 cup chopped green onion tops
1/4 cup chopped parsley

Make a light roux. Add onions, bell pepper and celery. Saute' until limp and shiny. Add water and bring to a medium boil. Slow boil for 30 minutes. Add crawfish tails, salt pepper, onion tops and parsley. Stir well. Allow to slow boil for 20 minutes. Serve over rice.

Serves 4-5.

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