• 1 stick butter
• 3 rounded Tbs flour
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 ribs celery, chopped
• 1 (1lb) bag crawfish tails, thawed
• 1 cup water (may need more)
• 1-2 Tbs tomato paste
• 3-4 green onions, thinly sliced
• Few dashes of Louisiana Hot Sauce
• salt & pepper
• Tony’s Creole Seasoning
• garlic powder
• onion powder

Directions

1. First, make a roux. Melt butter in a large iron skillet over medium heat. Using a wooden spoon, stir in the flour for several minutes until medium brown in color.
2. Lower the heat slightly; add the onion, bell pepper, & celery and saute until they begin to soften.
3. Add crawfish tails, water, tomato paste, green onions, & seasonings to suit your taste.
4. Lower the heat and gently simmer for about 30 mins, adding a little more water, if needed, to thin it out.
5. Serve over rice.

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