1 lb. crawfish tails, chopped
1 large onion, chopped
1 medium bell pepper, chopped
3 green onions, chopped
1/2 c. butter
1 pt. half and half cream
1 1/2 qt. milk
1/4 c. roux
2 tsp. liquid crawfish boil
salt and pepper to taste
parsley, chopped

Sauté onions and peppers in butter until soft. Add roux; stir well. Add crawfish. Cook about 5 minutes. Salt and pepper to taste. Add liquid crawfish boil, cream and milk.

Cook on low heat about 30 to 40 minutes. Stir often. Use parsley for garnish. Serve with slices of garlic bread or French bread.