Instructions: Stock: Place ingredients in a 3-4 qt saucepan, and add water to cover.

Bring to a boil; lower heat and simmer uncovered for 4 hours . Add more water as necessary to maintian 2 qts stock. Strain and store stock in frezzer if not used immediately.

first make your roux . Heat oil in a heavy skillet over high heat until it is very hot, almost smoking. Add flour , and stir quickly with a long handled whisk or wooded spoon so that the roux browns evenly .(use caution and avoid splashing this "cajun napalm" on your skin). Lower heat to medium and stir continuously for about 15 minutes , or until the roux turns a dark caramel colour .(Immediately remove any bits of blackened flour ;they give the roux a bitter flavour.) Remove skillet from heat , and stir in the onion, celery, bell pepper, and parsely. set aside .

Heat stock in a 6-8 quart saucepan and stir in the roux mixture with a whisk until well blended . Add cayenne pepper, white pepper, black pepper, salt, and paprika. simmer mixture for about 10 minutes.

in another skillet, saute crawfish and green onion in butter for 4-5 minutes; stir into stock mixture. Simmer for about 10 minutes, then tasteand adjust seasonings.Serve over rice. Pass cayenne pepper sauce for those who like it extra hot (Dat will be us).

Yield 7 cups .

Les Bons Temps Rouler!

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