Crawfish Stew II

• 3 lbs crayfish tails, cleaned and deveined
• 4 medium onions, chopped
• 12 cup bell pepper, chopped
• 12 cup celery, chopped
• 1 cup flour
• 1 cup parsley, chopped or 1/2
• 1 cup dried parsley
• 1 clove garlic, finely chopped
• 12 cup olive oil
• to taste salt and pepper
• to taste crushed red pepper flakes

1. Use an iron pot if possible.
2. Heat cooking oil.
3. Add flour and brown to a dark brown over a low fire.
4. Be certain to keep stirring this mixture constantly.
5. If the phone rings, do not answer.
6. Add chopped seasoning; simmer over low heat about 1 hour.
7. Season crawfish tails with salt, black pepper and red pepper and add to sauce mixture.
8. Cover and continue to simmer over low heat for about 1 more hour.
9. Serve over rice.

crayfish tails, onions, bell pepper, celery, flour, parsley, parsley, clove garlic, olive oil, salt, red pepper

Taken from www.food.com/recipe/crawfish-stew-ii-3907 (may not work)