Crayfish Gumbo


12 cups water
4 tbs vegetable oil
6 tbs all purpose flour
1 med onion, cubed
1-1/4 cup celery, chopped
1/4 cup parsley
2 lb crawfish
Seasonings to taste
gumbo file
1 cup corn optional


Heat vegetable oil. Add flour, stirring constantly, until dark brown on medium heat using a four quart pot. Then after roux is dark enough, add onions, celery and seasoning. Saute for three minutes on low heat, stirring constantly. Then add 10-12 cups of water and boil on medium heat for one to one and a half hours. Last 15 minutes, add two lb of crawfish, parsley, and corn. Lower heat to low. Do not over cook. Last, add gumbo file to taste.