Crawfish Dip

1/2 c Unsalted butter; plus 1 tbsp
2 1/2 ts All purpose flour
1 Green pepper; chopped
1 bn Green onions; chopped
3 lg Stalks celery; chopped
1 Onion; chopped
1 cn Cream of mushroom soup
2 lb Crawfish tails


Blend flour and 1/2 c. butter until smooth. IN separate skillet, saute vegetables in 1 tbsp butter. Fold vegetable mixture into flour and butter mixture. Add mushroom soup and mix well. Fold in crawfish tails, being careful not to break crawfish. Serve with triscuits or melba toast.