N'Awlins Crawfish A La King

• 1/4 cup butter
• 1 cup mushroom, sliced
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 4 garlic cloves, minced
• 1/2 cup celery, finely diced
• 1/4 cup all-purpose flour
• 2 teaspoons seafood seasoning (Frank Davis brand preferred)
• 1/2 teaspoon white pepper
• 2 cups evaporated milk
• 1 1/2 cups bottled clam juice
• 1 cup frozen peas, thawed
• 3/4 cup carrot, finely diced
• 3 cups crawfish tails
• 1/4 cup pimiento, chopped (2-oz jar)

1. Start off by heating the butter in a medium saucepan until it melts. Drop in the mushrooms, onions, bell pepper, garlic and celery and cook about 5 minutes until the vegetables soften and clear.
2. Next, with the saute mix still over medium heat, whisk in the flour, seafood seasoning and white pepper and continue to stir and cook until they turn smooth and bubbly.
3. Gradually pour in the evaporated milk and clam juice, stirring constantly as they are added. It's at this stage you also stir in the peas and carrots.
4. Cook the sauce about 10 minutes, stirring frequently to keep the milk from scorching and sticking.
5. If you want a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water and stir into the sauce a little a a time until the desired thickness is reached.
6. Finally, add the crawfish tails and chopped pimiento and heat the mixture.
7. through. When piping hot, serve it up on toast points, bow tie pasta, biscuits, English muffins, pastry shells or rice-the choice is totally yours. It's also delicious served the next day.

butter, mushroom, onion, bell pepper, garlic, celery, flour, seafood seasoning, white pepper, milk, clam juice, frozen peas, carrot, crawfish tails, pimiento

Taken from www.food.com/recipe/nawlins-crawfish-a-la-king-373223 (may not work)