1 stick butter
1 clove garlic
1 medium chopped
1/2 cup green onions chopped
1 cup chopped celery
1 lb. crawfish tail meat, use fat if fresh
2 or 3 bay leaves
1 or 2 tablespoons liquid crab boil
Salt, red, and black pepper to taste

Melt butter(can use margarine), add vegetables and saute until onions are transparent. If liquid is needed I use chicken broth. Add crawfish and seasonings, cover and simmer for 20 minutes. Garnish with chopped green onions and parsley. Serve over rice and hop garlic French bread. If too thick thicken with a cornstarch solution. Serves 3 or 4