1 lb Louisiana crawfish tails
1 tsp Tony Chachere's Bold seasoning
2 sticks butter
1 bunch green onions, chopped
1 1/2 tablespoon flour
2 cups heavy cream
2 teaspoons Tony Chachere's Bold Seasoning
1 tablespoon cream sherry
12 Oz cooked angel hair pasta
Saute crawfish in 1 stick butter. Drain on paper towel. Melt 1 stick butter and saute green onions. Add flour and cook for 5 minutes. Add cream and stir for 5 minutes to thicken.. Add crawfish tails and sherry. Use with Ritz Crackers.
Add milk to thin if using as a pasta sauce.