Crayfish Etouffee - cooking recipe

Ingredients

1 c. Mazola oil
1 c. celery, chopped
1/2 c. bell pepper, chopped
2 Tbsp. parsley, chopped
2 Tbsp. green onion tops
2 c. onions, chopped
salt and pepper to taste
1 c. water
10 lb. crayfish tails

Preparation

In Mazola oil cook onions, celery and bell peppers until soft. Add as much crayfish fat as you have and let cook well.
Add 1 cup water, then add 10 pounds of boiled, peeled and deveined crayfish tails.
Cook about 15 minutes.
Better if made the day before.
When heating, do so very carefully, as tails will cook too much.
Serve over rice.
Serves 12.