4 tb Butter

      2 bn Green onions - finely

           -chopped (use about 1 inch
           -of
           The fresh green part)
      4 tb Parsley - minced

      3    Clove garlic - finely minced

    1/4 c  Brandy

      8 tb Butter

      6 tb Flour

      2 c  Light cream

      2 c  Milk

    1/2 c  White wine - dry

    1/2 c  Tomato ketchup

      4 tb Tomato paste

      1    Lemon - juiced

      1 tb Worcestershire sauce

      4 c  Crawfish tails - whole,

           -boiled
           Salt, pepper and Tabasco to
           -taste
      1 pk Manicotti

           STUFFING:
      1    Stick butter

  1 1/2 c  Onions - finely chopped

      1 bn Green onions - finely

           -chopped
      1 c  Celery - finely chopped

      1 c  Green pepper - finely

           -chopped
      3    Clove garlic - minced

      4 tb Parsley - finely chopped

      1    Lemon - juiced

      2    Bay leaves

      1 ts Thyme leaves

      4 c  Crawfish tails - boiled,

           -finely chopped
      2 c  Bread crumbs - fine

           Salt, pepper and Tabasco to
           -taste
      1    Egg

  CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the green
  onions, parsley and garlic until onions are wilted. Add the crawfish tails
  and let all of this fry until sizzling hot. Heat a small pot and pour in
  the brandy. Remove the crawfish from fire, ignite the brandy and pour into
  the crawfish mixture. Toss until flames die down. Set aside.
  In another pot, melt 8 tablespoons butter.  Add the flour and let this cook
  on a low fire until flour is cooked, about 2 minutes, stirring often. Add
  the cream, milk, ketchup and tomato paste, stirring constantly until sauce
  comes to a boil and starts to thicken.
  Add the wine, lemon juice, Worcestershire sauce, salt, pepper and Tabasco.
  Combine both pans and simmer for a few minutes.  If sauce is too thick,
  thin it out with a little more milk.
  Cook manicotti according to package directions.
  Note:  Do not use crawfish cooked with crab boil.
  STUFFING: Melt the stick of butter. Fry onions, green onions, celery, green
  pepper, garlic and parsley until wilted.  Add crawfish meat, lemon juice,
  bay leaves and thyme.  Let all of this cook for about 10 or 15 minutes or
  until vegetables are cooked.  Add bread crumbs, salt, pepper and Tabasco.
  Cook for about 10 minutes, stirring often.  If stuffing is too moist, add a
  little more bread crumbs.  Add the egg and mix well.
  Stuff the manicotti carefully and lay them in a lightly greased baking dish
  in a single layer.
  Pour most of the sauce over the manicotti and bake covered in a 350 F
  preheated oven for about 35 to 40 minutes or until manicotti are fully
  cooked.  Spoon reserved sauce over manicotti when served.
  Serves 5 to 7.
  Note:  Do not use crawfish cooked with crab boil.
  Recipe from Marguerite Sigur, Times-Picayune Cooking Contest, 1985.