2 sm. onions, chopped
2 bunches green onions with tops, chopped
2 sticks butter
1/4 to 1/2 c. crawfish fat
2 lb. crawfish tails
Salt and red pepper to taste
1/4 c. chopped parsley

Saute onions and green onion tops in butter. Add crawfish fat. Cover and cook 5 minutes. Add crawfish tails. Season with salt and red pepper. Cover and cook about 15 minutes until done. Add parsley just before serving and serve over rice. Serves 6 to 8.