Recipe - Crawfish Elegante

1 pt Half and half
1 One half Sticks oleo
1 lg Onion; chopped
Creole seasoning
One fourth cup Flour
1 tablespoon Parsley
1 pound Crawfish tails

Saute onion in 1 stick of oleo. Add flour and stir. Add half and half, cook
until thick. In another skilley, add: One half stick oleo and 1 pound crawfish.
Saute until tender. Season with seasoning while cooking. When tails are
tender, drain and add to white sauce and add parsley. Serve over rice,
toast or shells. :) Note: This makes a wonderful hot dip too.
:)

Posted to BakeryShoppe Digest by Lee Ann Hamm lhamm@premier.net on Feb
12, 1998