1 1/2 cups crawfish tails
2 tablespoons butter
Crawfish fat and water to make 3 1/2 pints
1/4 cup cooking oil
1/4 cup all-purpose flour
1 medium onion, chopped
2 cloves garlic, chopped
1 cup canned whole tomatoes, chopped
2 stalks celery, chopped
Salt and pepper, to taste
1 bay leaf
1 tablespoon green onion tops
1 tablespoon gumbo file

Make a golden roux. Take pot off heat. Add onion, garlic and celery, stir and cook 4 minutes. Return to heat. Add tomatoes, and cook for 5 minutes.

Add fat, water and bay leaf. Bring to a boil. Reduce heat and simmer and add salt and pepper. Simmer for 40 minutes.

In another skillet, fry in butter over low heat, green onions and tails, for 2 to 3 minutes. Add to gumbo. Put in file.

Serve over hot, cooked rice.