Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | Waldine Van Geffen VGHC42A |
4 tablespoons | Butter |
4 tablespoons | Flour |
6 cups | Crawfish Milk* |
2 pounds | Crawfish Tails |
½ teaspoon | Minced Garlic |
½ cup | Chopped green onions |
x Cayenne pepper x Salt ¾ c Dijon mustard 1 lb Fresh pasta *Soak the tails in milk for 1 hour and strain. Melt butter and add flour. Cook for 5 minutes over medium heat. Add garlic and cook for 1 minute. Add crawfish milk slowly to make a cream sauce. Cook until thickens. Add the mustard, cayenne, and simmer for 5 minutes. Add crawfish tails and green onions and simmer for 3 more minutes. Add salt to taste and serve over fresh pasta.
(wrv)
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