Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   minced crawfish tails -- cooked (substitute
                        shrimp)
   8      tablespoons   olive oil
   4      tablespoons   diced onion
   4      tablespoons   diced celery
   4      tablespoons   diced peppers -- (I used yellow and
                        -- red)
   8      tablespoons   flour
   4      cups          seafood stock
   4      pinches       chopped parsley

Preparation:

Heat oil in heavy bottomed sauce or sauté pan. Add diced vegetables and cook until tender. Add enough flour to form a paste and cook over medium heat for just a few minutes. Keep stirring. Slowly add seafood stock while stirring. Bring to a boil and then reduce the heat to a simmer. Add chopped parsley and crawfish tails. Can be served over rice.