Sauté onion, green pepper, garlic, and celery in butter in a large Dutch oven over low heat 30 minutes. Stir in flour. Add crayfish tails, water, salt, and pepper. Cover and simmer 10 minutes or until crayfish are tender. Stir in onion and parsley. Serve over hot cooked rice.
Oxmoor House Homestyle Recipes
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