2 lbs. peeled crawfish tails
1/2 c. chopped celery
1/2 c. chopped bell peppers
2 tbsp. crawfish fat
2 tsp. cornstarch or flour
1/4 lb. butter or 1/4 c. oil
1 c. chopped onions
4 cloves minced garlic
2 c. cold water
1/4 c. onion tops & parsley, chopped
Salt, black, pepper & red pepper to taste

Season crawfish tails with salt and pepper and set aside. Melt butter or oil in heavy pot. Add onions, bell peppers, celery and garlic; 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 or flour into 1/2 cup of water. Add to mixture. Add onion tops (green onions) and parsley. Cook another 5 to 10 minutes. Let set a few minutes. Serve over cooked rice.