Instructions: Saute onion in 1 stick of oleo. Add flour and stir. Add half and half, cook until thick. In another skilley, add: 1/2 stick oleo and 1 lb crawfish.

Saute until tender. Season with seasoning while cooking. When tails are tender, drain and add to white sauce and add parsley. Serve over rice, toast or shells. :)

Note: This makes a wonderful hot dip too.

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