4 tbsp. butter
3 c. chopped onion
1 c. chopped green onion
1 c. chopped fresh parsley
2 tsp. lemon juice
1 tbsp. soy sauce
2 tsp. minced garlic
2 lbs. crawfish tails, peeled and deveined
Salt, to taste
Louisiana hot sauce or ground cayenne
Pepper, to taste
Cooked rice

In large skillet melt butter over medium heat then saute the onions, green onions and parsley until onions are clear. Add lemon juice, soy sauce and garlic. Cook 10 minutes more. Then add crawfish, salt and hot sauce.

Stir to mix well, reduce heat to low and cover and simmer for 30 to 45 minutes. Serve over cooked rice. Yield: 4 to 6 servings.