Crawfish Creole

1 c Flour
1 c Oil
2 c Onions -- chopped
1 c Celery -- chopped
1/2 c Green pepper -- chopped
3 ts Salt
1/2 ts Red pepper
1/2 ts Black pepper
1 ts Worcestershire sauce
30 ml Garlic -- chopped
1 cn No. 2 tomatoes
1 sm Can tomato paste
6 c Water
3 lb Peeled crawfish tails
2 tb Parsley -- chopped
2 tb Green onion tops -- chopped


Make a roux by cooking the flour and oil together over moderate heat (you must stir constantly so it will not burn) until golden brown. Add onion, celery, bell pepper, seasonings and half of the garlic. Cook until onion is transparent. Add tomatoes and tomato paste. Stir to mix well and cook for 5 minutes. Add water, bring to a boil, lower heat and simmer for 1 hour. Add crawfish tails and remaining garlic. Simmer for 15 minutes. Add parsley and onion tops. Cook for 5 minutese longer. Serve over fluffly steamed rice.