Crawfish Bisque - cooking recipe

Ingredients

6 c. flour
1 c. oil
1 bunch celery, chopped
4 bell peppers, chopped
3 onions, chopped
1 c. green onions, chopped
1/2 c. garlic, chopped
1 bunch parsley, chopped
2 gal. peeled crawfish with their fat
salt and pepper

Preparation

First you make a roux using flour and oil (to be just \"wet\" enough).
Have oil hot, then add flour.
Keep on medium heat, not hot.
Cook to color of caramel.
Have water ready in a big pot (8-quart) and put roux in so it doesn't continue to brown.
Add the chopped vegetables and cook down until thickened.
Add crawfish with their fat and cook 15 minutes.
Add salt and pepper.