Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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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