2 bunches green onions
1 med. onion
2 sticks celery
8 oz. box mushrooms
5 or 6 ears of corn
Rice for 6 people
1/2 of sherry cooking wine
1 (16 oz.) Mexican style stewed tomatoes
1 (10 oz.) Rotel tomatoes
4 tsp. salt
1/2 tsp. shrimp boil
1 1/2 tsp. lemon juice
2 (2 qt.) pans
1 (8 qt.) pan

Cook rice according to box in 2 quart pan. 2 cups of water in 2 quart pan with lemon juice and shrimp boil. Bring water to a boil. Add crawfish; cook for 5 minutes. Take off heat. Chop up all vegetables. Melt 1/4 pound butter in 8 quart pan. Saute all green vegetables until soft. Cut corn off cob. Cook corn with green vegetables about 10 minutes, stirring frequently. Add wine. Mash and put tomatoes in. Add all seasoning salt, pepper, etc. to your taste. Cook 10 minutes. Put in crawfish and 1/2 juice in vegetables. Take off heat and let sit for 15 minutes. Serve over rice.