Keep some water boiling on a back burner.

Add a little olive oil to a heavy pot - just enough to saute a large onion OR chop the onions you have from the boil.

Cut the smoked sausage into small pieces, and when the onions are done, add to the pot and continue to saute.

After the sausage has browned a little, add the crawfish tails and saute a few minutes more.

If you have corn and mushrooms, now is a good time to slice the mushrooms and slice the corn off the cob (about 2 ears).

Add the corn kernels and saute.

In a small sauce pan, add 1 cup of cold water, and over medium heat, whisk in 1/2 cup of Roux Mix.

Whisk while mixture comes to a boil.

Remove it from the fire and add it to your stew pot, stirring constantly to avoid lumps.

Using the boiling water from your kettle, slowly add hot water until desired thickness of what YOU think a stew should be. Just remember, as it simmers, it will thicken, so you can always add more hot water.

Add the sliced mushrooms and minced garlic (or garlic powder).

Add the sliced green onions.

Add the potatoes only after the stew has simmered for about 15-20 minutes. You don't want them to cook any more, or they will fall apart.

Simmer the stew for about a total of 30 minutes.

Taste and adjust seasoning.

Serve with rice.