2 large garlic toes, minced

1 cup of crawfish stock

1/2 cup of whipping cream

1 tablespoon butter or margarine

1 pinch tarragon

2 tablespoons flour

1 1/2 cups of crawfish tails (about 1 pound) -- you can substitute peeled shrimp for crawfish

1/2 pound of your favorite cooked pasta (I suggest bow-tie pasta or medium shells)

1. In a large pot, boil crawfish (or shrimp) shells, and reduce until you have about a cup of concentrate. Strain concentrate from shells.
2. Saute garlic and green onions in butter until they are tender
3. Mix in stock and a pinch of tarragon
4. Mix flour in a little water to get out the lumps and then add to stock.
5. Cook over low heat until creamy
6. Add whipping cream and crawfish
7. Cook about 5 minutes until mixture is thick.
8. Serve over pasta, or add pasta to the pan and mix it all together