1/2 c. chopped onions
1/2 c. chopped celery
1/4 c. chopped bell pepper
3 minced cloves garlic
butter or oil to saute above vegetables
2 cans tomatoes, crushed
2 tsp. salt
2 tsp. cayenne pepper
1 lb. peeled crawfish tails or sm. shrimp
1/2 c. finely chopped green onions (save tops for garnish)
1/4 c. chopped parsley
4 c. cooked rice

Saute onions, celery, bell pepper and garlic in oil until tender. Add tomatoes, salt and pepper, and mix thoroughly. Put on simmer for 30 minutes, add seafood, green onions and parsley and continue to simmer for 20 to 30 minutes. Serve over a bed of rice and garnish with finely chopped green onion tops.