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Tequila, lime juice, olive oil, and whatever seasoning tickles your fancy, tho I'm partial to LOTS of garlic. Just be careful not to use a lot of lime juice and don't let it sit too long.

Someone's cooking *Mings*?

Here's one of the best recipes I've tried. It's wonderful!

2 1/2 lb. crawfish or shrimp
2 1/2 stick butter or margarine
3 medium onions
1 cup bell pepper
3/4 cup chopped parsley
2 cans cream of mushroom soup
*or 1 can cream of mushroom and 1 can cream of shrimp
1 small jar of pimentos
1/2 tsp. cayeene
hot sauce to taste
2 oz. margarine
1 small stalk of celery or 6 ribs chopped fine
1 Tbsp. Garlic minced
3/4 cup chopped green onions
8 oz. Velveeta Cheese
1 tsp. black pepper
1/2 tsp Cajun seasonings

In medium saucepan over medium heat melt the butter and saut* the onion, bell pepper, celery and garlic until onions have wilted.
Add the seasonings along with the cans of cream of mushroom and/or cream of shrimp. Add the Velveeta cheese and stir until completely melted. Add the crawfish/shrimp to the mixture. Note - you could chop the crawfish/shrimp into smaller pieces as in a dip. Bring to a boil then simmer about 10 minutes. Do not forget to stir to prevent scorching. You could choose to add more or less cheese to achieve your desired "pudding" consistency. Add the parsley and green onions to mixture combining well. Once cooked set aside to cool some.

Serve over pasta or rice

I remember Jimmy talking about eating Crawfish Monica's in New Orleans(http://www.kajunkettle.com/index.html) and using shrimp in this recipe is great.

http://www.gumbopages.com/food/seafood/ ... pasta.html

Another site.

http://www.gatewayno.com/cuisine/recipe ... onica.html