1 pound Crawfish tails washed and dried 1-1/2 Sticks butter
1 bunch Green onions, chopped
1/2 cup Chopped parsley
3 tbs flour
1 pint Half and Half
Salt and Red Pepper to taste
3 tbs Sherry
Sauté crawfish in 1/2 stick of butter. In another skillet, sauté
green onions and parsley in 1 stick butter. Blend in flour.
Slowly add Half and Half, salt, and red pepper.
Add crawfish and sherry.
Serve in chafing dish with toast rounds or over rice.