Mix gelatin with 1/4 cup cool water. Heat soup to boiling. Dissolve cream cheese in soup. Add gelatin and allow to become really cool. Add pimiento (optional). Add mayonnaise, celery, shallots, salt, pepper, cayenne pepper and garlic powder; season to taste. Mix all ingredients well. Saute crawfish tails and add to all of your other ingredients. Place In greased bundt pan or party mold and chill in refrigerator for 3 hours. Garnish with curly parsley. Serve with butter wafers or Waverly crackers.
Cajun Country -- New Iberia, Louisiana