1 lb. prepared crawfish tails
1 stick butter
1 lg. onion, chopped
1/2 c. green onion tops, minced
1 med. bell pepper, chopped
2 garlic cloves, minced
4 oz. cream of mushroom soup
2 tbsp. flour
1 tbsp. minced parsley
Salt, black and red pepper, to taste

You may add wine instead of water.

Select a 3 quart microwave casserole. Add the butter and melt in the microwave, then add the onions, bell pepper and garlic. Cover with waxed paper and microwave, on high, for 3 minutes. Stir and microwave on high for 3 more minutes.

Stir in flour, mushroom soup, parsley and salt and pepper to taste. Microwave on high for 4 minutes. Then add crawfish tails and onion tops. Stir well, microwave for 4 minutes. If too thick add a little water. Serve over rice.

P.S. When you add the crawfish tails, I always add a few drops of Kitchen Bouquet - don't like a pale looking crawfish.