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Crawfish Cardinal
3 tbs flour
3 tbs butter
2 tbs chopped green onion
1 tbs chopped shallot
1/4 cup champagne (or white wine or beer)
1 cup milk
1 tbs tomato paste
 cajun seasoning
2 packs peeled Louisiana crawfish tails
French bread

In a skillet, blend the butter and flour to make a blond butter roux. (Get the flour incorporated into the butter and cook for about 2 minutes, constantly stirring. Don't let it stick or begin to brown.)
Then add green onion, shallot, champagne and milk.  Bring to a slow boil. Stir in the tomato paste and season with cajun seasoning. Add the crawfish tails and let cook for about 10 minutes, stirring well to incorporate.
Serve with French bread croutons (or heck, tortilla chips are good too!)