6 tbsp. butter
2 c. chopped onion
2 medium cloves garlic, minced (1/2 tsp.)
2 tbsp. green pepper, chopped
1/4 c. celery, chopped
2 tbsp. minced parsley (1 tsp. dry)
2 tbsp. green onion, chopped fine
1 lb. or 2 1/2 c. crayfish meat
1 crt. or 1/4 c. crayfish fat
1 1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper
Cooked rice

Melt butter in iron skillet or heavy pot. Sauté onions, garlic, green pepper and celery until onions are clear. Add 1/8 cup water and simmer covered until vegetables are tender (about 15 minutes). Add crayfish fat and cook covered for 15 minutes on very low heat. Stir occasionally. Add tails and other seasonings. Cook 15 minutes. Add green onions and parsley and cook 5 minutes for seasoning to blend.

Makes 4-5 servings. Serve with rice. Can add 1 tablespoon of flour to thicken.