CRAWFISH ÉTOUFFÉE

CRAWFISH ÉTOUFFÉE 

2 sticks butter

2 small onions, chopped

2 bunches green onions, chopped

2 pounds crawfish tails

Salt and cayenne pepper to taste

Parsley, chopped

Chop and sauté in butter, onion and green onions.  Cover and cook 5 minutes.  Add crawfish tails, season with salt and cayenne pepper to taste.  Cover and cook amout 15 minutes until done.  Add parsley just before serving and serve over rice. Serves 6-8.