INGREDIENTS

3 slices ham or uncooked bacon
1 1/2 tablespoons butter or margarine
1 small onion, chopped very fine
2 tablespoons bell pepper, chopped very fine
2 tablespoons celery, chopped very fine
2 cups peeled diced raw potatoes
1 1/2 cups fish or shrimp stock
2 cups heavy cream
1 pound cooked crawfish tails or 1 -1/2 pounds raw shelled cooked shrimp

INSTRUCTIONS

If using ham, spray large frying pan with Pam. If using uncooked bacon, use cold frying pan. Remove from pan and either crumble or chop. Retain bacon fat. If using ham, add butter or margarine to pan and add onions, bell peppers and celery. Saute until wilted. Add stock and potatoes, (if shrimp are used add shrimp), and meat. Cook until potatoes are tender. Add crawfish.
About 10 minutes before serving add cream and seasoning. Cook over a low fire until flavors come together. Do not let cream curdle. Just before serving add 1/2 teaspoon butter, a dash of cayenne and a dash of fresh pinched parsley. Serves 4 to 6.