1 lb. crawfish tails
1 stick butter
1 c. chopped green onions
2 tsp. paprika
3 tbsp. flour
1 c. chopped celery
1 can chicken broth
Salt, black & red pepper
Onion tops and parsley

Saute onions and celery in melted butter until wilted. Add flour. Do not brown. Add crawfish fat and chicken broth. Simmer 20 minutes. Add crawfish tails and simmer 20 more minutes. Before serving, add onion tops and parsley.