5 lbs. boiled crawfish
1 stick butter
3/4 c. chopped shallots
1 clove garlic, crushed
1/2 c. dried parsley
3/4 c. chopped celery
2 med. potatoes, chopped
8 eggs
Salt and cayenne to taste
1/2 tsp. Worcestershire

STOCK:

Crawfish shells
5 stalks celery
2 med. onion, halved
Shallot roots and tops
Other seasoning (Be creative!)

Peel crawfish and save shells.

Make stock by boiling all ingredients for 1 1/2 hours. Strain well.

Make roux with 1 heaping tablespoon flour and 5 tablespoons olive oil. Brown well. Add stock to roux, stir until creamy.

Chop crawfish meat in 2 pieces. Melt butter, saute potatoes until almost tender, add shallots, garlic, celery and parsley. Saute until done. Beat eggs, season with salt and cayenne and Worcestershire. Pour over mixture, stir frequently until done. Serve on platter with sauce on side or poured over omelet.

Serves 6.