20 lbs. live Louisiana crawfish

1 c. oil

1 c. flour

2 c. chopped onions

1 c. chopped celery

1/2 c. chopped bell pepper

4 minced garlic cloves

1 gal. warm water

Salt & cayenne pepper to taste

1/2 c. chopped green onion tops

1/2 c. chopped parsley

2 t. file’ powder

Boil, scald or steam crawfish. Peel and set tails and “butter” (yellow substance in crawfish head) aside separately. Mix oil and flour to make a roux. Mix onions, celery, bell pepper and garlic into roux and cook over medium heat until onions are wilted. Add water and “butter,” stirring until roux comes to a boil. Boil slowly, uncovered, for 1 hour. Season to taste. Add crawfish tails and cook 30 minutes. Add onion tops, parsley and file’ powder when ready to serve. Serve in soup plates over cooked rice