1 c. chopped onion
1 c. chopped celery
1/2 lb. butter
3 tbsp. flour
Crawfish fat
1 can chicken broth
1 lb. crawfish tails
Salt, pepper, and red pepper to taste
2 tbsp. paprika
Green onion tops

Saute onions and celery in butter until wilted. Add flour and cook. But do not brown. Add crawfish fat or chicken broth. Simmer about 25 minutes. Add tails, salt, pepper, and paprika. Simmer 25 minutes. Before serving, add onion tops.