PREPARING THE SAUCE
Sauté onions and peppers in butter until soft. Add mushrooms and garlic and cook until mushrooms release their liquid. Add flour and seasoning and mix well. Slowly add enough half and half to form paste and mix well. Continue adding half and half until thick sauce forms. Add cream of mushroom and mix well. Cook until sauce thickens to coat back of a spoon.
Add remainder of half and half and crawfish meat. Stir while heating crawfish to avoid sticking.

PREPARING THE DRUM
Pat the fish filets with a paper towel and then season with a Creole seasoning on both sides of the filets. Heat oil in a large skillet on a medium high heat until sizzling hot before placing the filets. Bring the heat back to medium. When the edges of the filets turn pale or whitish, it’s time to flip them.
When filets are cooked, serve on a plate; cover with crawfish cream sauce. Garnish with chopped parsley and green onions.