2 lbs. peeled crawfish tails
1/4 lb. butter or 1/4 c. oil
1/2 c. chopped celery
1 c. onions
1/2 c. chopped bell pepper
4 cloves garlic, minced
2 tbsp. crawfish fat
2 c. cold water
1/4 c. onion tops and parsley, chopped
1 1/2 tbsp. cornstarch
Salt, black pepper, and cayenne (red pepper)

Season crawfish tails with salt and pepper and set aside. Melt butter or oil in heavy pot. Add onions, bell pepper, garlic, and celery; cook until onions are wilted, stirring constantly. Add crawfish fat, 1 1/2 cups water, and crawfish tails. Bring to boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve cornstarch into 1/2 cup of water; add to mixture. Add onion tops and parsley. Cook another ten minutes. Let set a few minutes. Serve over cooked rice.