start your rice. if you have a rice cooker follow directions for cooker. if not follow directions on rice package. I recomend a good long grain rice.

melt butter in skillet on med heat add flour and salt. stir until slightly tan in color. do not over cook roux. you will see little black specs. if you do throw away and start over

add onion, bell pepper, and garlic cokk until tender

add the crawfish tails and cover. cook on low heat 15-20 mins.

add salt, pepper and creole seasoning to your liking. add green onions and simmer until seasoning blends

serve over rice