Crawfish Stew
(serves 4)

Ingredients
4 tablespoons oil
1 medium onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
3 tablespoons flour
2 cups fish stock or water
1 pound crawfish tails
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon red pepper

Directions
Heat oil in heavy pan; add onion, green pepper, and celery. Stir and cook until very tender; remove and set aside.

Add flour to the same oil; cook stirring constantly until light brown roux has formed. Stir in fish stock and return vegetables to the pan. Add crawfish and seasonings; bring to a boil, then reduce heat and simmer for 20 minutes. Serve over hot cooked white rice.