2 pounds crawfish tails
        1/4 pound butter
        1 cup minced onion
        1/2 cup minced bell pepper
        1/2 cup minced celery
        2 tablespoons crawfish fat
        2 cups cold water
        1 tablespoon corn starch
        1/4 cup chopped green onion
        1/4 cup chopped parsley
        Creole seasoning blend, to taste
        Salt, to taste
        Pinch dried thyme
        Pinch dried oregano
        1 bay leaf

    Season the crawfish tails with salt, plus a little black and cayenne
    pepper. Heat the butter in a  saute pan and saute the onion, bell
    pepper and celery until the translucent, about 5 minutes.
    Add the crawfish fat (or extra butter if you don't have any), plus
    1-1/2 cups water. Add the  Creole seasoning, thyme, oregano,
     bay leaf and crawfish tails.
     Bring to a boil, then reduce heat  to low and simmer for 30
     minutes. Dissolve the corn starch in the remaining 1/2 cup water
     and add to the mixture. Add the green onions and parsley, and
     cook an additional 5 minutes. Serve over hot long grain rice.

     SD