Wash off crawfish and boil until red, clean, putting tails and fat together. Make roux by combining salad oil with flour and stirring at low heat until mixture is a golden brown. Add onions and bell pepper and cook until vegetables are tender. Lower fire and add crawfish and fat, stirring constantly until fat comes to surface. Add 1-1/2 cups water. Cook 25 to 30 minutes.
Combine water and eggs. Stir in enough flour to make a soft batter. Add 1 tablespoon fat from stew or cooking oil. Salt and pepper to taste. Add parsley. Last fold in baking powder. Batter should be light and fluffy. Remove all but 1/4 of stew from pot. To remainder add 3/4 cup water. Let simmer 2 to 3 minutes. Then spoon dumplings into pot. Put tight cover on and let cook for 12 minutes. These can also be used with chicken.
Cajun Country -- New Iberia, Louisiana