Instructions: Directions: Melt butter in a large skillet over low heat. Sprinkle in flour and stir until blended. Add garlic, kitchen bouquet, pimentos and mushrooms. Saute a few minutes. Mix in crawfish tails and cook 15 to 20 minutes, stiring continuously. Stir in parsley, green onions and water chestnuts. Cook a few minutes until flavor blend. Season with salt & red pepper to taste. Serve hot as a hip with assorted crackers or french bread slices. Also great in mini - pastry shell (crawfish Pie) or in puffed pastry shells. garnish with finely minced parsley.

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