8 lb. fresh crawfish, washed
8 tbsp. butter
6 med. onions, chopped
1/2 c. chopped celery
1/2 tsp. tomato paste
2 tbsp. minced parsley
1/2 c. water
1/2 tsp. corn starch
Salt, pepper and cayenne to taste
2 tbsp. chopped green onion tips

Place crawfish in large container of boiling water. Remove from heat and let stand 5 minutes. Drain. Remove heads, peel and devein. in large saucepan, melt butter, add onions, celery and tomato paste. Cook until tender. Add crawfish tails. In a small bowl, combine water and corn starch. Add to onion mixture, stirring constantly. Add salt, pepper and cayenne. Bring to boil and cook 15 minutes. Add onion tops and parsley. Serve over rice. Serves 4.