2 lbs. Louisiana crawfish tailmeat

2 sticks butter

1 bell pepper, chopped

2 onions, chopped

8 oz. sliced fresh mushrooms

8 oz. barbecue sauce

2 t. Cajun/ Creole seasoning

Sliced French bread

Melt butter. Add peppers and onions and saute’ until tender. Add mushrooms and barbecue sauce. Cook for 2 minutes. Stir in crawfish and seasoning and simmer for 5 minutes. Serve in bowls over sliced French bread. Serves 6.