Mark's Crawfish Dip

• 1 cup butter
• 3 tablespoons flour
• 3 garlic cloves, chopped
• 12 teaspoon Kitchen Bouquet
• 14 cup pimiento, chopped
• 1 cup mushroom, chopped
• 3 lbs crawfish tails
• 1 cup parsley, chopped
• 1 cup green onion, chopped
• 1 (5 ounce) can water chestnuts, chopped
• tony chachere's creole seasoning, to taste

1. Melt butter in a large skillet on low heat.
2. Add the flour and mix well.
3. Add garlic, Kitchen Bouquet, pimentos and mushroom and saute for 8 minutes.
4. Mix in the crawfish tails and cook for 15 minutes, stirring constantly.
5. After 15 minutes, add the parsley, green onion and water chestnuts and cook for 10 minutes, stirring frequently.
6. Season with Tony's to taste.
7. Serve hot.

butter, flour, garlic, kitchen, pimiento, mushroom, crawfish tails, parsley, green onion, water chestnuts, chacheres

Taken from www.food.com/recipe/marks-crawfish-dip-246697 (may not work)