3 lg. onion, chopped
1 lg. green pepper, chopped
1/2 c. of Rotel tomatoes
1/2 c. chopped green onions
1/4 c. minced parsley
1/2 c. butter
1 lb. crawfish tails with fat
Salt & pepper to taste

Saute onions, pepper, tomatoes, green onions and parsley in butter for 10 minutes. Add crawfish with fat and cover tightly, cook for 20 minutes. Add no water, season to taste. Serve hot over hot rice.