Instructions: In a large skillet, melt margarine ( I use Move over Butter; its 7 gms fat green onion, onion, and green pepper until tender.

Add crawfish tails and saute until liquid begins to evaporate. Stir in chopped tomato and garlic and cook a few minutes longer. Add evaporated milk, thyme and cheese, cooking until thick. Remove from fire, or turn temperature very low, then add nonfat yogurt to thicken more. Season to taste with Paul Prudhommes SEAFOOD magic.

A trim and terrific Louisiana Kitchen by Holly Clegg

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.