Ingredients

• 2 sticks butter
• 1 cup olive oil
• 3-4 onions, chopped
• 3 stalks celery, chopped
• 2 green peppers, chopped
• 10 cloves garlic, chopped
• 2 bay leaves (fresh if possible)
• 1 can Rotel tomatoes
• 1 can diced tomatoes
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp cayenne pepper
• juice of 1 lemon
• 3 lbs peeled crawfish tails (depending on the time of year, about 5-6 lbs of crawfish yields 3 lbs of crawfish tail meat)
• ½ cup chopped parsley
• ½ cup chopped green onion tops (scallions)

How-to