1/2 c. flour

1/2 c. melted butter

 3 c. milk

1/2 onion, chopped

1/4 c. chopped bell pepper

1/4 c. minced celery

Salt & pepper to taste

Dash of hot pepper sauce

1 lb. Louisiana crawfish tailmeat

1 c. chopped mushrooms

1 sm. jar chopped pimento, drained

Individual French bread loaves

Make a cream sauce by blending flour into melted butter and slowly adding milk, whisking until creamy. Sauce should be fairly thick. In another pan, saute’ onion, bell pepper and celery in a little butter until onion is golden. Add to sauce. Season with salt, pepper and hot sauce. Stir in crawfish, mushrooms and pimentos. Stir until heated thoroughly. Cut French bread loaves in half, heat and fill with hot crawfish mixture.