2 lb. peeled crawfish tails
1/4 lb. butter
1/2 c. chopped celery
1 c. chopped onions
1/2 c. chopped bell pepper
2 tbsp. crawfish fat
2 c. cold water
2 tsp. cornstarch
1/4 c. onion tops and parsley, chopped
Salt, black pepper
Cayenne pepper

Season crawfish tails with salt and pepper; set aside. Melt butter in heavy pot. Add onions, bell pepper and celery; cook until onions are wilted, stirring constantly. Add crawfish tails. Bring to boil and cook over slow heat for 30 minutes, stirring occasionally. Dissolve corn starch into 1/2 cup of water, add mixture. Add onion tops and parsley; cook another 10 minutes. Let set a few minutes. Serve over cooked rice. Serves 4.