Crawfish Elegante

1 pt Half and half
1 1/2 Sticks oleo
1 lg Onion; chopped
Creole seasoning
1/4 c Flour
1 tb Parsley
1 lb Crawfish tails


Saute onion in 1 stick of oleo. Add flour and stir. Add half and half, cook until thick. In another skilley, add: 1/2 stick oleo and 1 lb crawfish. Saute until tender. Season with seasoning while cooking. When tails are tender, drain and add to white sauce and add parsley. Serve over rice, toast or shells. :) Note: This makes a wonderful hot dip too. :)