Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Crawfish tails |
| ¼ cup | Oil |
| 1 cup | Chopped onions |
| 2 tablespoons | Crawfish fat (or more) |
| 2 teaspoons | Cornstarch |
| ¼ cup | Parsley, chopped |
| ¼ pounds | Oleo |
| ½ cup | Chopped celery |
| 4 \N | Cloves garlic, chopped fine |
| 2 cups | Cold water |
| ¼ cup | Chopped green onion tops |
| \N \N | Salt, red & black pepper |
Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1½ cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining ½ c. water. Add to mixture. Add onion tops and parsley. Cook for additional 10 minutes. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A