Crawfish Mousse

2 pound Crawfish tails -- cooked and

-chopped 2 cup Sour cream

1 pound Cream cheese

1 cup Mayonnaise

1/2 cup Minced red bell pepper

1/2 cup Minced green bell pepper

1/2 cup Minced celery

1/2 cup Minced onion

1/2 cup Minced green onions

1/4 cup Minced parsley

5 or 6 cloves garlic -- minced

1/2 cup Chili sauce

1 tablespoon Worcestershire sauce

Salt to taste Pepper to taste Tabasco to taste 2 tablespoon Gelatin

6 tablespoon Brandy

4 tablespoon Lemon juice

In a mixer, cream sour cream, cream cheese, and mayonnaise. Add seasonings and minced vegetables. Soften gelatin in brandy. Very carefully heat to dissolve gelatin, add to crawfish mixture. Season to taste. Pour into a lightly oiled decorative springform mold. Chill a minimum of 4 hours before unmolding. Serve with crackers or toast.