1/2 c. butter
1 c. chopped green onions
1/4 c. chopped parsley
2 lb. crawfish tails
1 c. crawfish fat, if available or 1 c. butter
Salt & pepper to taste
1 tsp. cornstarch, optional
Lemon slices, optional

Melt butter in large skillet and saute green onions until tender, about 10-15 minutes. Add parsley, crawfish tails, crawfish fat (or butter) and salt and pepper to taste. Cook over medium heat 15-20 minutes. If a thicker gravy is desired, dissolve cornstarch in a small amount of water and add to sauce. Serve over steamed rice and garnish with lemon slices, if desired.