1/4 lb. butter
1 c. onions, chopped
1 c. celery, chopped
1 c. bell pepper, chopped
2 cloves garlic, minced
1/4 tsp. red pepper
1/4 c. green onion tops, chopped
1/4 c. fresh parsley, chopped
2 tsp. cornstarch
1/2 c. water
1 (8 oz.) can tomato sauce (optional)
1/2 tsp. black pepper, paprika for color
1 lb. crawfish tails

Saute onions, celery, bell pepper, 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). Dissolve cornstarch in 1/2 cup water and add to mixture. Season to taste and mix thoroughly. Cook, covered, for 15 minutes, stirring occasionally. Serve over rice. Serves 5 to 6.