1/2 c Butter
1 tb Flour
1 Onion; finely chopped
1 Stalk celery; finely chopped
1 Bell pepper; finely chopped
1 Clove garlic; finely chopped
1 lb Peeled crawfish tails
1 ts Salt
1/4 ts Black pepper
1/8 ts Red pepper
Tabasco sauce
Water
2 tb Onion tops; chopped
2 tb Parsley; minced
Hot rice

Melt butter and stir in flour until smooth. Saute vegetables slowly in butter and flour mixture for 30 to 45 minutes. Or about 5 min in the microwave. Add crawfish tails and seasonings and cook, covered, over low heat for 15 minutes. Add 1/4 to 1/2 cup hot water to obtain desired thickness of gravy. Add onion tops and parsley. Cook 5 minutes longer and serve over hot rice.