Ingredients

• 1/2 c. butter
• 1 stalk celery, chopped
• 1 large onion, chopped
• 1/2 bell pepper, chopped
• 4 cloves garlic, chopped
• 1/2 c. flour
• 3/4 c. milk
• 3/4 c. cream
• 1/2 c. dry white wine
• 1 Tbsp. brandy
• 1 lb. crawfish tails
• salt and freshly ground black pepper
• cayenne pepper
• 1/2 c. green onions, chopped
• 1 Tbsp. fresh parsley, chopped

Directions

1. Melt butter in a sauté pan over medium heat. Add celery, onion and bell pepper and cook very slowly until vegetables are soft.

2. Add garlic and cook for 3 minutes.

3. Gradually stir in flour and cook for 5 minutes, stirring often.

4. Add milk and cream, adjusting the amounts to achieve the desired consistency. Add wine and brandy and cook for 10 minutes.

5. Add crawfish tails and cook for about 10 – 15 minutes or until crawfish are done. Season with salt, black pepper and cayenne pepper.

6. About 5 minutes before serving, add green onions and parsley.

7. Serve over rice or pasta, or in an omelette.

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