Ingredients

1 cup olive oil
1 cup Flour
2 cups Chopped onions
1 cup Chopped celery
1 cup Chopped bell pepper
2 tb Garlic, diced
2 lb Cleaned crawfish tails
1 1/4 cup tomato sauce
4 To 5 quarts crawfish, shellfish or fish stock or water
1 cup Chopped green onions
1 cup Chopped parsley
1 Salt
1 Cayenne pepper
1 Louisiana gold or other hot pepper sauce
2 cup Cooked white rice

In a 2-gallon stock pot, heat oil over medium-high heat Using a wire whisk, slowly add the flour, stirring constantly until dark brown roux is achieved (nut brown but not chocolate brown), about 10 minutes. Add onions celery) bell pepper and garlic and sauté until vegetables are wilted, about 3 to 5 minutes

Add crawfish and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add stock, stirring constantly until stew-like consistency is achieved. Add more stock for consistency, as needed. Bring to a rolling boil, reduce heat to simmer and cook 30 minutes, stirring occasionally. Add green onions and parsley and season to taste with salt, pepper and hot pepper sauce. Serve over white rice. 

Makes 6 servings.