Crawfish Etouffee - cooking recipe

Ingredients

2 tablespoons flour
2 tablespoons vegetable oil
3 (10 1/2 ounce) cans chicken broth
1 medium bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tablespoon parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs crayfish tails
1/2 cup chopped green onion
hot cooked rice

Preparation

Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
In a Dutch oven, add all ingredients except crawfish and green onions.
Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
Add roux, stirring occasionally and cook for 30 minutes.
Add crawfish and green onions and cook for 10 minutes longer.
Serve over a bed of rice.