- 3 large onions, chopped
- 1 large bell pepper, finely chopped
- 1/2 cup Rotel tomatoes
- 1/2 cup green onions, chopped
- 1/4 cup parsley, minced
- 1/2 cup butter
- 1 lb. crawfish tails with fat
- Salt and pepper to taste
Sauté onions, pepper, tomatoes, green onions and parsley in butter for 10 minutes.
Add crawfish and crawfish fat, cover tightly and cook for 15 minutes. Add seasoning to taste. (Do not add water. Crawfish contains enough liquid.) Serve over hot long grain rice. Serves 4.
Bon Appetite! Ahheee!!