1 lb. peeled crawfish
4 c. rice, cooked
2 tbsp. crawfish fat
4 cloves garlic
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
1 stick butter butter
1 c. green onions
2 tbsp. parsley
Salt & pepper to taste
Cayenne
1 can tomato paste

Saute bell pepper, garlic, onion bottoms, and celery in the butter in an iron pot. Add the crawfish fat and season highly. Cook uncovered, for 40 minutes over a low fire. Add the peeled crawfish tails and cook another 10 minutes. Add the green onion tops and rice, and tomato paste. Mix well and steam for 5 minutes before serving. (If it seems too dry, add more butter.)