Source: wbrz.com - Ralph and Kacoo's, New Orleans, Louisiana

2 pounds crawfish tails
1 cup oil
3/4 cup flour
1 1/2 cups chopped onions
1/4 cup chopped celery
1/3 cup garlic, mashed and finely minced
2/3 cup chopped green peppers
1/4 cup butter
1/2 cup tomato paste
1 can chicken broth
3 cup water
2 chicken flavored bouillon cubes
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon Tabasco pepper sauce
1 teaspoon fancy paprika

In a large skillet, make roux by stirring oil and flour over slow to medium heat. When roux reaches peanut butter color, add chopped onions, celery, garlic and green peppers and saut?for 5 minutes.

In another skillet (small) melt butter and add tomato paste. Saut?paste in butter until smooth and thick, about 5 minutes, and then mix with roux. Pour in broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes.

Add crawfish tails 5 minutes before serving.

Serve with rice.