Crawfish Supreme - cooking recipe

Ingredients

1 lb. crawfish tails
1 1/2 sticks margarine
1 small bunch green onions
3 level Tbsp. flour
1/4 tsp. red pepper
1/2 c. chopped parsley
3 Tbsp. sherry
1 pt. half and half
1 tsp. salt

Preparation

Before cooking crawfish tails, blot with paper towels to remove fat.
Saute tails in 1/2 stick margarine for 10 minutes.
In another skillet, saute onions and parsley in 1 stick margarine. Blend in flour.
Gradually add half and half, stirring constantly until thickened.
Add sherry, then tails, being careful not to include fat in bottom of skillet.
Season to taste.
Serve in patty shells, over toast or as a filling for crepes.
Will freeze well.