CRAWFISH STEW

• 3 pounds crawfish tails and fat
• 2 cloves garlic, chopped
• 2 large onions, chopped
• 2 stalks of celery, chopped
• 1/4 cup green onion tops, chopped
• Creole seasoning to taste
• 2 teaspoons Gumbo File'1
• large green bell pepper chopped (if desired)
  
  Peel the shrimp and set aside. Make roux. Pour onion, celery and garlic into roux. Cook slowly in uncovered pot
  
  until onions are wilted. Add water and boil slowly for thirty minutes. Add crawfish and simmer over medium low
  
  heat for another thirty minutes.
  
  Turn off heat and add green onions. Let sit for ten minutes. Serve over rice in soup bowls. Serves nine.