1 lb Cleaned crawfish tails
1    Stick corn oil margarine
1 lg Onion; chopped fine
2    Ribs celery; chopped fine
1 md Bell pepper; chop fine
1    Recipe golden roux (below)
2 ts Salt
1/4 ts Red cayenne pepper
1 ts Paprika
1/2 c  Water

–GOLDEN ROUX–
1/2 Stick corn oil margarine
4 tb Flour

Saut‚ onions, celery and bell pepper in margarine; add salt and paprika.
Add golden roux. Stir until well blended. Add crawfish tails; cook ten
minutes on medium-high heat, stirring often. Add water and simmer 30
minutes. Add additional water if too thick. Serve hot over rice. Serves 4.

To make golden roux: Melt margarine in a cast iron skillet over low
temperature. Blend in flour; cook until golden color, stirring
occasionally. Takes about 15 minutes.