1 lb. Louisiana crawfish tailmeat

1/4 c. butter or margarine

1/2 c. chopped onion

1/2 c. chopped mixed red and green bell pepper

1 can cream of mushroom soup

1/2 c. water

1/4 t. black pepper

1/8 t. cayenne pepper

Pecan-Cornmeal Rounds**

Fresh parsley sprigs for garnish

Melt butter in heavy skillet or over medium-high heat. Add onion and chopped peppers. Cook 2 minutes or until vegetables are crisp-tender. Stir in soup, water and black and cayenne pepper. Bring to a boil, stirring constantly. Add crawfish tailmeat, reduce heat, and simmer 10 minutes. To serve, place a pecan-cornmeal round on each plate, top with crawfish mixture and a second pecan-cornmeal round. Garnish.

**Pecan-Cornmeal Rounds:

3/4 c. plus 2 T. butter, softened

1 ½ c. all-purpose flour

1/2 c. yellow cornmeal

2 T. sugar

3/4 t. salt

1 egg, lightly beaten

3/4 c. chopped pecans

4 pecan halves

Beat butter at medium speed with an electric mixer until creamy. Add flour and next 4 ingredients. Mix at low speed until blended. Stir in chopped pecans. Wrap dough in plastic wrap and chill 1 hour. Turn dough out onto lightly floured surface. Roll to 1/2” thickness. Cut into 8 3-inch rounds. Place on a lightly greased baking sheet. Press a pecan half into the center of 4 rounds. Bake at 350 degrees for 20 minutes until lightly browned. Remove and cool on wire rack.