Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | 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 -- |
\N \N | 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 |
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 :
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