1 stick butter or margarine
1/2 bunch green onions, chopped
2-3 T. flour
1 lb. Louisiana crawfish tailmeat
8-oz. can sliced mushrooms, drained
1/2 bunch parsley, chopped
Salt & pepper to taste
12 oz. sour cream

Melt butter or margarine and saute’ green onions until tender. Stir in crawfish tailmeat and flour. Add mushrooms and parsley. Season with salt and pepper to taste. Add sour cream and stir until well blended. Simmer approximately 10 minutes. Serve in a chafing dish with party crackers.