Instructions: Make a dark brown roux with oil and flour. Remove 3 tablespoons of roux and set aside for stuffed heads.

In a large pot, place remaining roux; add onions, celery, and bell peppers; cook until transparent. Add water, bay leaf, lemon, salt and pepper. Simmer for approximately 3 1/2 hours.

Add crawfish tails, Stuffed Crawfish Heads, crawfish fat and green onions. Simmer for 15 minutes.

Add parsley just before serving as a gumbo over cooked rice.

This recipe yields 12 to 15 servings.

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