Servings: 4

2 lb crawfish tails
1/4 cup oil
1 cup chopped onions
2 tablespoons crawfish fat (or more)
2 teaspoons cornstarch
1/4 cup parsley, chopped

1/4 lb margarine
1/2 cup chopped celery
4 cloves garlic, chopped fine
2 cups cold water
1/4 cup chopped green onion tops
Salt, red & black pepper

Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining 1/2 cup water. Add to mixture. Add onion tops and parsley. Cook for additional 10 minutes.