Crawfish Á La Jason
	
	 1 pound    Crawfish tails washed and dried
	 1-1/2      Sticks butter
	 1 bunch    Green onions, chopped
	 1/2 cup    Chopped parsley
	 3 tbs      flour
	 1 pint     Half and Half
	            Salt and  Red Pepper to taste
	 3 tbs      Sherry
	
	Sauté crawfish in 1/2 stick of butter. In another skillet, sauté
	green onions and parsley in 1 stick butter. Blend in flour. Slowly add Half and
	Half, salt, and red pepper. Add crawfish and sherry.
	
	Serve in chafing dish with toast rounds or over rice.
	
	Serves 8



	
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