1 1/2 c. of chopped onions, fresh
1 c. chopped green onions, fresh
1 1/2 c. chopped parsley, fresh
2 tbsp. chopped garlic, fresh
2 sticks of butter
2 c. whole milk or half and half
1 lb. of cleaned crawfish tails
2 1/2 c. cooked rice
Salt, to taste
Pepper to taste
Season all to taste

Melt butter in saucepan. Smother onions, green onions, parsley and garlic, until limp. Add milk or half and half. Reduce heat, cover and simmer for about 20 minutes Add crawfish tails and seasoning and continue cooking for another 15 minutes. Remove from heat and add the hot cooked rice to the crawfish mixture. Use as much or as little rice as desired. Cover and allow to stand for 10 minutes before serving.

NOTE: Cheese and hot peppers can be added for those who prefer a hot dish.