Crawfish Etouffee
From Mama Redell

Ingredients:
1 lb. crawfish tails
3⁄4 to 1 c. butter
3⁄4 to 1 c. flour
Trinity (1 1⁄2 c. chopped onion, 3⁄4 c. chopped bell pepper and 1⁄2 c. chopped celery)
Seasoning to taste (salt, cayenne pepper and hot sauce)
4 – 6 c. water

Procedure:
1. Melt butter on low heat and then add equal amount of flour. Stir wwell. Cook on medium-high heat stirring frequently to make a blonde/light roux.
2. Add trinity and cook until tender.
3. Add water and bring to a high simmer.
4. Add crawfish tail meat. Conntinue to cook on medium heat for 10 minutes or so, stirring occasionally.
Serve over hot Louisiana rice.