1/4 lb. butter
1 c. onions, chopped
1 c. celery, chopped
1 c. green pepper, chopped
1/4 c. chopped green onion tops
Paprika for red color
1 c. fresh parsley, chopped
2 tsp. cornstarch
1 (8 oz.) can tomato sauce (optional)
1/2 tsp. black pepper
1/8 to 1/4 tsp. red pepper
1 lb. crawfish tail meat

Saute onions, celery, green peppers and garlic in butter until tender crisp, 5 minutes Then add 1/2 cup water and simmer covered for 15 minutes, or until vegetables are tender.

Next, stir in crawfish, green onions, parsley, and tomato sauce (optional). Then dissolve cornstarch in 1/2 cup water and add to mixture. Season to taste and mix thoroughly. Cover and cook 15 minutes, stirring occasionally. Serve hot over rice. Yields: 5 portions.