Crawfish Etouffee - cooking recipe

Ingredients

3 large onions, chopped
1 1/2 sticks butter
salt and pepper to taste
3 large green onion tops, chopped
2 lb. crawfish tails with fat

Preparation

Saute onions in butter until clear.
Add crawfish tails; cook, covered, over low heat about 20 minutes.
Add green onions and small amount of water for desired consistency.
Simmer for 20 minutes.
Serve over rice.
Serves 5 to 6.