2 lbs. Louisiana crawfish tailmeat

2-2 1/2 c. water

1 14-oz. can diced tomatoes

1 sm. can tomato paste

2 T. margarine

1 green bell pepper, chopped

1 onion, chopped

1/4 c. chopped green onions

1 t. Cajun/ Creole seasoning

Dash garlic powder

1 T. parsley

1 T. sugar

1-2 t. salt, to taste

1 t. lemon pepper

1/3 c. flour

1/3 c. cooking oil

Saute’ chopped vegetables in margarine until soft. While vegetables are simmering, make a roux with the flour and oil, stirring until it reaches a caramel color. Add softened vegetables to the roux. Add tomatoes and stir. Simmer for 5 minutes. Add tomato paste and other seasonings. Add water until it reaches desired consistency. Cover and simmer for 15 minutes. Add crawfish and stir over medium heat for about 3 minutes. Cover and simmer over low heat for 5 minutes. Sprinkle in parsley. Serve over rice. Freezes very well.