3/4 cup plain flour
3/4 cup oil
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced green peppers
3 cups seafood stock
1 stick unsalted butter
2 pounds crawfish tails, peeled
1 cup chopped green onion
1/2 cup chopped parsley
4 cups cooked rice

       Make a roux by combining flour and oil in a heavy saucepan or skillet and cooking over low heat, stirring constantly, until dark brown, 20-30 minutes. Add onion, celery and green peppers and cook until vegetables are tender. Gradually stir in stock; simmer 15 minutes, or until thickened. Add butter, crawfish tails, Essence* to suit taste, green onions and parsley. Bring to a simmer and simmer 5 minutes. Serve over hot cooked rice.

*Essence:
2 tsp salt
2 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp basil
1/2 tsp thyme

       Combine ingredients, blending well. Store in an airtight container; use to seaon any Cajun dish.

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