Crawfish Spaghetti

• 1 lb. crawfish tails
• 1 can cream of mushroom soup
• 1 onion, chopped
• 1/2 large bell pepper, chopped
• 8 oz. grated cheese
• 1 (16 oz.) pkg. spaghetti, cooked
• 1/2 tsp. Chesapeake Bay seafood seasoning
• 1/4 c. Tony Chachere dry roux and gravy mix
• 1/2 tsp. red pepper
• 1 tsp. garlic powder
• salt to taste
• 1 tsp. black pepper

1. In a small amount of oil, saute the onion and bell pepper. When the onion is clear, add the roux and stir well.
2. Add enough water to make a semi-thick gravy.
3. Cook until the roux is well dissolved.
4. Add the mushroom soup and seasonings and continue cooking for 5 minutes.
5. Add the crawfish tails and cook another 7 minutes.
6. Pour this mixture over the cooked and drained spaghetti and stir well.
7. Spray a 2-quart casserole dish with Pam.
8. Pour the spaghetti into the casserole dish and top with grated cheese. Bake at 350u0b0 just long enough for the cheese to melt.

crawfish tails, cream of mushroom soup, onion, bell pepper, grated cheese, chachere, red pepper, garlic powder, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507416 (may not work)