Louisiana Crawfish Saute

• 2 tablespoons Butter or Margarine
• 1/2 cup chopped Green Onions
• 1 small can sliced Mushrooms, drained
• 1 large clove of Garlic, finely chopped
• 1 pound Louisiana Crawfish Tails
• 2 tablespoons Parsley Flakes
• 1-1/2 tablespoons Joe's Stuff or other Cajun seasoning
• 1-1/2 cups Heavy Cream (Whipping Cream)
• 1 - 8 oz. can of Tomato Sauce
• 1/2 tablespoon Worcestershire Sauce
• 1 tablespoon Hot Sauce
• 1/2 cup Parmesan Cheese

Before cooking: thaw the frozen Crawfish Tails and gently remove any of the excess yellow fat under running water. Put the clean tails in a strainer and refrigerate until time to cook.

In a large saute pan, over medium heat, melt the Butter. Add the Onion and saute for 2 minutes. Stir in the Garlic and Mushrooms and continue to saute for 2 more minutes.

Add the Crawfish Tails and the Joe's Stuff, and saute for 2 more minutes.

Stir in the Cream, Tomato Sauce, and season with the Worcestershire and Hot Sauce. Bring the liquid to a simmer and cook for 3-4 minutes.

Stir in the Parsley and Parmesan Cheese and cook for 2 more minutes.