1/2 cup olive oil, 1/2 stick butter, 3 tablespoons flour

1/2 cup chopped onion

3 cloves finely chopped garlic

1 cup chopped celery

1 quart half and half (fat free works)

4 oz. dry sherry("Sherry can be tricky. You must continually sample the sherry throughout the cooking process to make sure it is acceptable for the recipe. ")

1/2 cup chopped parsley

1 pkg. frozen crawfish tails, cleaned

Salt and pepper to taste

In a heavy pot, sauté onion, garlic and celery in olive oil until onion is clear. Add butter and flour and stir until thickened.

Chop crawfish tails whilst I'll slightly frozen. Add to pot, stirring until until heated through. Add half and half and season. Simmer for 30 to 40 minutes over low heat. Stir often so the bisque does not stick to the pot and burn.

Add 2 oz. sherry and mix well. Refrigerate for 24 hours.

At serving time, heat slowly and check seasonings. Also, check sherry again. Heat bisque until it is very hot but not boiling then add 2 more oz. sherry. Stir well and serve garnished with parsley. Taste test the sherry one more time!