1 stick margarine
1 lb. peeled crawfish tails
1 med. onion chopped
2 ribs celery chopped
1/2 bell pepper chopped
1 Tbsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 cup chicken broth
1 Tbsp. parsley chopped
1 Tbsp. green onion tops chopped
Cooked rice

Cook crawfish in pot for 2-3 minutes.
Remove crawfish and add onion, celery, bell pepper, and seasonings.
Saute for 10 minutes.
Return crawfish tails to pan and add chicken broth.
Stir and cook slowly, covered, for about 40 minutes.
Serve on hot rice and sprinkle with parsely and onion tops.
Serves 4. Freezes well.