Serve with rice and crusty
   bread. Prep Time: approx. 10 Minutes. Cook Time: approx. 30
   Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.

1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
salt and pepper to taste

Directions

1 In a stock pot, melt butter over medium heat. When
   butter is bubbling, add flour to make a roux, stirring
   constantly to prevent or remove any lumps. Cook the roux for 5
   minutes. Do not brown.

2 Stir in onions and bell peppers; saute 10 minutes, or
   until onions are translucent. Add garlic, and saute for 3
   minutes. Stir in crawfish tails. Slowly pour in enough water to
   reach a little thicker than soup-like consistency. Season
   with cumin, Worcestershire sauce, hot sauce, and salt and
   pepper. Reduce heat, and simmer for 10 minutes