Here's a recipe that I got while at the San Antonio BBQ Cook-Off back in January. It is very easy and very good. Enjoy!
1/4 cup butter & 1/4 cup flour -- use to make your roux -- it doesn't have to be too brown
Add 2 cups milk to the roux and cook and thick and bubbly.
Add 3 cups of Half n Half
Now, in a skillet, I sauteed the following: 1 each green, orange, red, yellow bell peppers, celery, purple onion, garlic, parsley (all chopped of course).
Use Tony's and salt and cayenne pepper to your likin' ; I added a bit of southwest chipolte too 'cause here in Texas, we like it spicy!
Now add 1-1/2 to 2 pounds of crawfish tales.
P.S. My husband liked eating it over rice. It was good like that too!