Here is a recipe i promised i would post. Ingrediants: 1 lb peeled crawfish tails 1 stick butter or margerine 1 med onion (diced) 1/2 bellpepper (diced) 2 cloves garlic ( minced fine) 1 tblsp worcestershire 1 tblsp paprika 2 tblsp cornstarch 1 tblsp chopped green onion tops 2 cups water If you can't get crawfish you can use shrimp. melt butter or margerine in a stock pot ( DO NOT USE CAST IRON!!!) Iron pots will cause the crawfish to turn an ugly grey color. season crawfish or shrimp w/ you favorite cajun seasoning or old bay. Add paprika to margerine and sautee tails or shrimp for about 5 min. Remove crawfish and set aside. To pot add onions ,bell pepper and garlic. Sautee vegetables for at least 10 min. Return craw fish tails to pot and add 2 cups water and add worcestershire. Lower heat and simmer for 40 min ,Stirring frequently. Check seasoning and reseason if needed. Add water to cornstarch to make slurry and add a little at a time untill slightly thickened. Serve over rice and garnish w/ green onion tops. This recipe only serves 4 light eaters so usually i make this X 4. As with most cajun food this is allways better the second day.