1/2  cup           Butter or margarine
     1/3  cup           All-purpose flour
   1      cup           Onions -- chopped
   1      cup           Celery -- chopped
   1      cup           Bell pepper -- chopped
  20      milliliters   Garlic -- minced
   1      pound         Cooked crawfish tails
   2      cups          Chicken broth
     1/4  cup           Parsley -- chopped
   1      teaspoon      Salt
     1/8  teaspoon      Black and red pepper
                        Tabasco
   3      cups          Cooked rice
Melt butter in a large pan and blend in flour, stirring over medium-low heat
until roux is dark brown, about 10-15 mins. Add veggies and cook until
crisp, 2
to 3 minutes. Stir in remaining ingredients except rice; simmer 20 minutes.
Serve over rice. (wrv)