Instructions: X Salt and pepper x Dashes hot sauce 2 ts Minced parsley 2 ts Minced green onions or chive 2 tb Drained capers 1 tb Finely chopped green olives

Layer crawfish and onions in a shallow pan. In a saucepan, bring to a boil all ingredients except the parsley, onions and capers. After it has reached a boil, remove from heat and add the remaining ingredients and let come to room temperature. Pour over crawfish tails, cover and allow to marinate in refrigerate for 12 to 24 hours.

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