Crawfish or Shrimp  Carboneaux
This is not low fat but it sure is good. Here's a note about the pasta.  When you cook the pasta, you can cook it whole or break it into pieces.  Whole looks better, but it is hard to stir everything else in.  If you break the pasta in half before you cook it, the dish tastes just as good, and it is easier to mix everything together.   

1 stick
 butter
1 tbl
 minced garlic
1 medium onion diced
5
 finely sliced green onions
½ lb
 sliced mushrooms
½ lb
 sliced andouille or bacon (andouille is better)
½ lb
 uncooked angel hair pasta
2 oz
 dry white wine
1 cup half & half
1 tsp salt
2 tsp freshly ground black pepper
1 lb peeled crawfish tails or peeled & deveined shrimp
1 tbl chopped parsley

In a cast iron frying pan, melt the butter over medium high heat. Add the garlic, onion, green onions, mushrooms, and andouille. Saute seven or eight minutes or until the onions are translucent.

While the garlic, onion, green onions, mushrooms, and andouille are cooking, start a pot of salted water for the pasta.  Add the pasta to the water just before the next step, cook it while you complete the next few steps, and it should be done just in time to add it to everything else.

While the pasta is cooking and after the onions turn translucent, de-glaze your pan with the white wine.  Continue cooking until the wine is nearly gone.  Add the half & half, salt, and pepper, and stirring constantly, reduce until you get a thick, sauce like consistency.

Add the crawfish or shrimp and cook for an additional two or three minutes. Turn the heat off, add the parsley, and season to taste with salt and pepper.

Gently fold in cooked angel hair pasta and serve.

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