Crawfish Stew 2

30 lb live crawfish (fat and tails)

1 cup cooking oil

2 cups flour

1 to 2 cups water, depending on amount of fat

4 med onions, chopped

1 sweet pepper, chopped

Parsley and onion tops to taste

4 cloves garlic, chopped

Seasoning to taste

Make a golden brown roux with flour and oil. Add chopped onions and sweet pepper and saute. Add crawfish tails and fat and garlic. Season. Cover and cook slowly about 5 minutes. Add water and let simmer uncovered to desired consistency. Add parsley just before serving.

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Cajun Country -- New Iberia, Louisiana