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.