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      milliliter    Garlic -- minced
   1      pound         Cooked crawfish tails
   2      cup           Chicken broth
     1/4  cup           Parsley -- chopped
   1      teaspoon      Salt
     1/8  teaspoon      Black and red pepper
                        Tabasco
   3      cup           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)