6 tbsp. butter
2 c. chopped onion
2 cloves garlic, chopped
1/2 c. green pepper, chopped
1/2 c. celery, chopped
1/4 c. parsley
1/4 c. green onion and tops
1 1/4 tsp. salt - black pepper
3 c. raw crawfish (or shrimp)
1/8 tsp. red pepper
2 tbsp. cornstarch - 1/2 c. water
2 c. water

Sprinkle shell fish with red pepper and let set. Add salt and pepper. Saute onions, green pepper, celery, garlic in butter until limp. Add shell fish, parsley and saute until pink. Add 2 cups water. Bring to boil. Simmer 10 minutes. Mix 2 tablespoons cornstarch with 1/2 water to thicken. Serve over rice.