Ingredients

1 1/2 sticks butter
1 lb. crawfish tails*, may substitute
Kemps imitation lobster or fresh
shrimp
1 bunch green onions
1/2 C. finely chopped parsley
3 Tbsp. flour
1 pt. half & half
3 Tbsp. sherry
1 (4 oz.) can mushroom buttons
Salt & pepper to taste

Cooking Instructions

In skillet, saute green onions and parsley in 1 stick of butter. Blend in flour and gradually add half and half, stirring constantly to make a thick sauce. Add sherry, mushrooms and crawfish tails. Season to taste. Serve in patty shells or chafing dish with melba toast. Serves 4 to 6.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)