Crawfish Pasta Salad N'Orleans Style

1 pound peeled crawfish tails
3 tabsp. unsalted butter
2 tabsp. olive oil
1/2 teasp. creole seasoning
2 large cloves garlic, minced
1/2 teasp. lemon-pepper
2 tabsp. Lea & Perrins

4 to 6 tbsp. olive salad mix
4 tabsp. sour cream
4 tabsp. Hellman's mayonnaise
4 tabsp. chopped flat-leaf parsley leaves
1 bunch green onions and tops, thinly sliced
1/2 green bell pepper, chopped
3 ribs celery with leaves, finely chopped
Crystal Hot Sauce to taste

1 pound of your favorite pasta (I like to use bowties)

Saute crawfish tails in butter and olive oil. Season with creole seasonings (Tony's or Paul Prhudhome's), lemon-pepper, garlic and Lea & Perrins. Cook for 2 minutes. Cool. Prepare pasta and cook "al dente". Add crawfish mixture, toss and cool.

Add all remaining ingredients. Toss well and chill until serving time.