1/2 c  Butter
1 lg Onion, finely chopped
1    Bell pepper, finely chopped
3    Garlic cloves, finely
-chopped
1/2 c  Celery, finely chopped
Green onions (one bunch),
-finely chopped
1 ts Lowrys garlic salt
1 tb Parsley, dried
1/4 ts Red pepper flakes
1/2 ts Pepper
3 ds Tabasco sauce
1 lb Crawfish, cleaned
4 tb Flour
2 c  Chicken broth
Rice, cooked (for serving)

Melt butter; saute vegetables. Add seasonings and stir well. Add crawfish
and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add
chicken broth; mix well and simmer 15 minutes. Serve over hot rice.