1 stick butter
1 lb. crawfish tails (or shrimp), peeled
1 med. onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
1 tbsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 c. chicken broth
1 tbsp. parsley, chopped
1 tbsp. green onion tops, cut with scissors
Cooked rice

Do not use black iron pot. Add crawfish and cook for 2-3 minutes. Remove crawfish with slotted spoon and set aside.

Add onion, celery, bell pepper and seasonings. Saute for 10 minutes. Return crawfish tails to pan and add chicken broth. Stir and cook slowly, covered, for about 40 minutes. Serve on hot rice and sprinkle with parsley and green onion tops. Serves 4. Freezes well.