2 lbs cooked peeled crawfish fresh or frozen
1/4 cup butter, melted
3 tbsp. all-purpose flour
1 cup chopped sweet onions
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tbsp. chopped parsley
1 clove garlic, minced
1/2 cup water
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. cayenne pepper
3 cups cooked rice
If you're not feeling adventurous, you can substitute shrimp for the crawfish; if you like lobster, though, you'll love these little critters the Cajuns call Mud Bugs!

Thaw crawfish if frozen. In a l0-inch skillet, combine butter and flour. Add onions, celery, green pepper, parsley and garlic. Sautee vegetables over medium heat, stirring constantly for 5 minutes or until tender. Add water gradually and continue to stir; cook until thick. Stir in crawfish, lemon juice, salt and pepper; heat thoroughly.

45 lb. crawfish
1 box salt
10 heads garlic (not peeled)
3 lg. onion, cut in quarters
2 stalks celery, cut in lg. pieces
8-12 sm. corn on cob,
5 lb. sm. red potatoes,
2 bottles Zatarains liquid crab boil
6 bags Zatarains crab boil
Cayenne pepper to own taste
large container fresh mushroom
3 lbs . smoked sausage cut 3-4 inches long
Prepare crawfish before boiling by putting in large container with 1/4 box salt and let sit about 8-10 minutes. Drain.
Fill large pot 3/4 full of water (at least 10 gallon pot) put raw ingredients in a boil bag or cloth laundry bag, except crawfish. Bring to a rolling boil , boil for 10 minutes,then add crawfish. When water comes to full boil, let cook for 9 minutes and cut fire off. Let sit for 20 minutes and drain. Eat and enjoy! Remember Suck the Head, Pinch the Tail..