1 stick butter

2 lbls. crawfish tails

3 bunches green onions (about 20 total), chopped

3 cloves garlic, crushed

1/2 red bell pepper, diced

1 can chopped green chilies

2  8 oz. packages cream cheese

1   16oz. package sour cream

1 can cream of mushroom soup

Tony Cachere adn Louisiana hot sauce to taste

 2 tablespoons fresh cilantro, chopped

Saute' crawfish in butter and garlic and seasoning.  When done, add 2/3 of the chopped green onions, chilies, and bell pepper.  Saute' lightly until veg. are limp.  Fold in soup, and  cream cheese, stirring until smooth.  Add sour cream and remaining green onions and clilantro to taste.

Serve with crackers, french bread our garlic croutons.