2 c. water
1 lb. peeled crawfish tails and fat
1 stick butter
1 medium onion, chopped
1/2 green bell pepper
2 cloves garlic, minced
1 tbsp. paprika
1 tbsp. parsley and onion tops, finely chopped
Salt and pepper

Melt butter and fat in deep, thick aluminum pot (do not use cast iron pot). Season tails with salt and pepper and paprika. Add to butter and fat; cook 2-3 minutes. Remove tails and set aside. Add chopped onion, bell pepper, and garlic to pot. Saute well for at least 10 minutes. Return crawfish to pot and 2 cups of water. Stir and cook slowly about 40 minutes (add more water if needed). Serve on boiled rice and sprinkle with onion tops and parsley. Serves 4.