Jerry Wayne Odom Jr

• 3 pounds cleaned crawfish tails
• 1/4 cup crawfish fat(if available)
• 1 cup onion chopped
• 1 tablespoon parsley chopped
• 1 tablespoon green onions chopped
• 2 teaspoons celery chopped
• 2 teaspoons bell pepper chopped
• 3/4 cup oil
• 1 cup flour
• salt and pepper
• water
• 2 tablespoons paprika.  Tabasco to taste

Using flour and cooking oil make a small semi dark roux.   Add chopped onion, parsley, green onions, celery and bell pepper.   Cook until tender.   Add crawfish.   Cook 15-20 minutes.   Add very little water(1 tablespoon) at a time.   Your etouffe should be very thick.   Salt and pepper to taste.   Serve over rice.   Can use 3 pounds of shrimp or cleaned crabmeat as a substitute for crawfish.