Jerry Wayne Odom Jr

• 3 cups crawfish tails or shrimp
• 5 onions minced
• 3 stalks celery minced
• 4 bell peppers minced
• 4 cloves garlic
• 1 cup flour
• 1 cup cooking oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper
• 3 tablespoons salt
• parsley chopped
• shallots chopped

Combine flour and cooking oil over a low fire to make a dark golden  brown roux.   Add minced vegetables and let cook 20 minutes.   stir and add small amount of water if necessary.   Add 2 quarts of hot water and cook for 20 minutes more at least.   Add crawfish tails or shrimp.   Season with salt and black / red pepper and cover pot.   Cook on a low fire until meat is tender.   when done, add chopped shallots and parsley and let cook 10 minutes more.   serve with steaming rice.   Serves about 8.    If Crawfish fat or shrimp head fat is available it can be used to add a distinctive taste.