1 stick butter
2 c. water
1 lb. crawfish
1 tsp. cornstarch
chopped parsley flakes to taste
1/2 c. bell pepper
1 c. onions, finely chopped
1/2 c. chopped green onion tops
1/2 c. water
Cooked rice

Melt butter in dutch oven over low heat. Add onions and bell pepper. Sauté till clear, then add 2 cups water.

Bring to boil. Add crawfish tails and green onions. Cook over low heat for 5 minutes, uncovered. Season to taste - a little at a time. Add cornstarch to 1/2 cup water and pour into dutch oven. Simmer 15 minutes. Remove from heat and sprinkle parsley flakes. Let stand a few minutes. Serve over rice.