Recipe - Mamaa Crawfish Etouffee

1 pound Fresh peeled crawfish tails
One half Stick butter
1 lg Onion; chopped fine
Red & black pepper to taste
Crawfish fat; if available
1/3 cup Green onion tops; chopped
2 tablespoon Parsley; chopped
Cooked rice

Place first four ingredients in to a COLD BLACK pot. Partly cover pot and
cook over lowmedium fire for about 25 minutes. Reduce heat to low and add
crawfish fat, green onion tops and parsley. Cover and cook over low heat
for only 10 minutes. Pour into serving dish immediately and serve with hot
rice.

Note: Don't add salt while cookingbutter usually adds enough.
Overcooking toughens crawfish and makes a "watery" gravy. A little water
(One half cup) mixed with 1 teaspoon roux may be added with the crawfish fat to
make extra gravy.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.