6 tb Butter
1 lb Crayfish (plus fat if
-desired)
1 cn Rotel tomatoes
Salt & pepper to taste
3 tb Dry chives
2 tb Flour
3 tb Dry celery flakes
3 tb Dry onion flakes
3 tb Green pepper flakes
1 tb Worcestershire sauce
3 tb Dry parsley flakes

Melt butter in a heavy skillet, stir in flour. Add tomatoes, celery, onion,
pepper, crayfish tails and fat. Stir and cook 10 minutes; mixture should be
thick. May add a little water. Add Worcestershire sauce, chives, parsley
and cook 5 minutes. Pour in chafing dish and keep warm over a low flame.
Serve with crackers. Note: Can use fresh seasonings instead of dry, but
must increase butter to 8 tablespoons instead of 6 if you use fresh.