Jan's Crawfish Etouffee

First You Make A Dark Roux:
1 cup oil and 1 cup flour

4 lbs. Crawfish tails           
2 tbsp. Butter                   
1 lg. chopped Onion             
4 ribs chopped Celery             
1 chopped Bell Pepper             
2 tbsps. chopped Garlic
1 sm. can Tomato Sauce 
1 can of Rotel Tomatoes        
Tabasco
Salt & Pepper to taste
1 can Chicken Broth
Water
1 bunch chopped Green Onions  
1 cup chopped Parsley

Saute crawfish, onion, celery, bell pepper & garlic in butter
for about 15 min.
  
Add the roux and tomato sauce and cook for 3 to 5 minutes.  
Blend well.

Add the Chicken Broth and then water a little at a time while 
stirring to incorporate.
Bring to a soft boil, reduce to a simmer and cook 30 minutes, 
stirring occasionally.

Add green onions, parsley & Tabasco.

Cook an Additional 5 minutes.  Season to taste and serve over rice.