INGREDIENTS:
8 ounces butter, divided
1/2 cup flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions, with tops
2 to 3 tablespoons sherry or good brandy, optional
PREPARATION:
Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Keep heat low and stir constantly to prevent scorching.
Add the chopped vegetables and seasonings; cook until vegetables are softened.

Gradually stir in stock and let simmer 15 minutes or until thickened.
Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice.
Serves 4.