1/2 stick butter
1/2 c. green onion, chopped
1/2 c. yellow onion, chopped
1/4 c. bell pepper, chopped
1 1/2 tsp. Tony's seasoning
3/4 c. fresh tomato, chopped
3/4 c. evaporated milk
1/2 tsp. thyme leaves
1/2 c. Romano cheese, grated
1/2 lb. angel hair pasta
1 lb. crawfish or 12 oz. pkg., peeled

Saute green onion, yellow onion and bell pepper in butter in a 12" skillet until all moisture has evaporated (ingredients begin to fry). Add crawfish tails that have been blotted in Tony's seasoning. Saute until crawfish starts to fry. Stir in chopped tomato; cook about 3 minutes. Add evaporated milk, thyme and Romano cheese. Cook until it thickens. Serve over cooked pasta. Serves 3 to 4.