Crawfish anisette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Waldine Van Geffen VGHC42A | ||
| 1 | pounds | Peeled crawfish tails |
| 3 | cups | Spinach -- chopped |
| 1 | cup | Green onions -- chopped |
| ¾ | cup | Celery -- chopped |
| 1 | cup | Parsley or watercress -- |
| Chop | ||
| ¼ | pounds | Butter or margarine |
| ¾ | cup | Heavy cream |
| ⅛ | cup | Anisette Liqueur |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ⅛ | teaspoon | Red pepper |
| ½ | teaspoon | Oregano |
| ½ | cup | Buttered bread crumbs |
Directions
x Parmesan cheese; grated Saute crawfish, veggies and butter 5 minutes.
Add cream and anisette. Put in shallow casserole and cover with crumbs. Top with cheese and bake at 350~ for 15 minutes. Source: Times-Picayune Recipe Contest (wrv)
Recipe By :
File