minced 1/4 teaspoon Cayenne pepper 1/2 teaspoon Black pepper 1 cup Heavy cream 2 ounce Dixie (or other) beer 1 pound Cooked crawfish tails 1 tablespoon Parsley -- chopped Salt to taste Meanwhile, saute green onions and sausage in butter until onions are tender but not browned. Add garlic and saute for 1 minute. Add peppers, cream and beer. Simmer, stirring until slightly thickened, for about 5 minutes. Add crawfish simmer 2 to 3 minutes, stirring. Add salt to taste, toss in pasta and parsley and serve. (wrv)
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