Crawfish Etouffee

2 sticks butter or margarine
2 small onions, chopped
2 bunches onion tops, chopped
Crawfish fat (optional, but it isn't real without it)
2 lbs. Crawfish Tails
Parsley, chopped


Chop onion and onion tops; saute in butter or margarine. Add Crawfish fat; cover and cook for 5 minutes. Add Crawfish Tails and season with Tony Chachere's Creole Seasoning to taste. Cook while covered for about 15 minutes until done. Add parsley just before serving and serve over rice. French bread and potato salad are excellent side dishes. Serves 3 Cajuns or 6 non-Cajuns.