1 lb. diced tomatoes
1 med. onion
1 tbsp. chopped garlic
1 c. water
1 oz. fresh dill
1 lb. crawfish tails
Olive oil
3 tbsp. honey
1 tsp. salt

Saute the onions and tomatoes in the oil for 5 minutes. Add chopped garlic, saute for 5 minutes together. Add water and cover. Cook for approximately 15 minutes on low heat. Turn off the fire. Add the fresh dill; mix it with the tomatoes already in the pot and cover.

Saute in a separate skillet, the crawfish tails, a little olive oil, honey and salt for 4 minutes. Mix the tomatoes and crawfish together. Garnish with fresh dill. Can be served on rice, pasta or salad. Hot or cold.