-Waldine Van Geffen VGHC42A
   1      cup           Butter
   1 1/2  cups          Onion -- chopped
   1      cup           Green pepper -- onion
   1      cup           Celery -- chopped
  30      milliliters   Garlic -- minced
   1      teaspoon      Salt
   1      teaspoon      Tabasco
   2      tablespoons   Crawfish fat
   2      pounds        Shelled crawfish tails -- about 6 to 7 lbs in
x  Juice of 1/2 lemon 1/2 c  Fresh parsley; chopped 1/2 c  Green onions;
chopped
x  Cooked rice 
  In a Dutch oven or large heavy pot, melt the butter and cook the onion,
 pepper,
celery and garlic until soft, about 5 minutes. Add the salt, Tabasco and
crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes,
stirring
occasionally. Add the tails, lemon juice and parsley. Cook for another 10
to 15
minutes. Just before serving, add the green onions.
For the best flavor, prepare this dish the day before.
Remove from the fridge an hour before serving and reheat just until hot to
avoid
overcooking the crawfish. Serve over steamed white rice. Source: The Tabasco
Cookbook (wrv)