6 tb Butter
      2 c  Onions -- chopped
      2 md Cloves garlic -- chopped
           Fine
      2 tb Bell pepper -- chopped
      2 tb Parsley -- minced OR
      1 ts Parsley flakes (dried)
    1/4 c  Celery -- chopped
      2 tb Green onion tops -- chopped
  2 1/2 c  Crawfish meat OR
      1 lb Crawfish meat
    1/4 c  Crawfish fat (optional)
  1 1/4 ts Salt
    1/4 ts Black pepper
    1/4 ts Red pepper
  Melt butter in iron skillet or heavy pot.  Saute
  onions, garlic, green pepper and celery until onions
  are clear.  Add 1/8 c. water and simmer covered until
  vegs. are tender, abt. 15 min.  Add crawfish fat and
  cook covered for 15 min. on very lo heat.  Stir
  occasionally.  Add tails and other seasonings.  Cook
  15 min.  Add green onion tops and parsley and cook 5
  minutes for seasoning to blend. Serve with hot steamed
  rice.
  Serves 4-5 Eugene Cottrell, Shreveport, LA.