Crawfish Stew - cooking recipe

Ingredients

1 1/2 c. all-purpose flour
3/4 c. vegetable oil
2 to 3 lb. crawfish tails with fat
1 can tomato sauce
2 c. chopped onions
2 ribs celery, chopped
2 bunches green onions, chopped
1 medium bell pepper, chopped
3 Tbsp. chopped parsley flakes
Tony's seasoning and red pepper to taste

Preparation

By using all-purpose flour and oil, make a roux (dark brown). Add all chopped vegetables and let vegetables wilt in roux. Add tomato sauce and about 4 to 6 cups water. Stir occasionally. Let simmer for 1 to 2 hours, adding Tony's seasoning and dash of salt and red pepper while simmering.
Add crawfish tails and let simmer (low heat) approximately 1 1/2 to 2 hours more. Serve over rice.