1 lb. crayfish tails
1/2 c. butter
1 bunch green onions, chopped
1 sm. onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1/2 c. chopped parsley
3 tbsp. flour
1 pt. half & half
3-4 tbsp. dry sherry
Salt and pepper to taste

In half of butter, saute crayfish for about 10 minutes. Remove from pan. In remaining butter, saute all vegetables until tender. Cook on low fire so vegetables won't become too brown. Blend in flour. Stir well. Gradually add cream, stirring until thickened. Add sherry, salt and pepper. Pour over cooked, warm vermicelli. Toss well and serve.