1 lb. boiled peeled deveined crawfish tails
2 tbsp. Tony C's
2 tbsp. melted reduced fat butter
1/4 c. finely chopped onion
1 tsp. minced garlic
1/4 c. flour
2 c. chicken broth
2 c. half and half
1/4 c. chopped green onion tops

Sauté garlic and onion until clear. Slowly add flour, stirring constantly. Slowly add broth, stirring constantly. Whisk in the half and half until the mixture thickens. Stir in Tony C's seasoned crawfish and green onion. Serve immediately.