Crawfish elegante

Yield: 1 Servings

Measure Ingredient
1 pint Half and half
1½ \N Sticks oleo
1 large Onion; chopped
\N \N Creole seasoning
¼ cup Flour
1 tablespoon Parsley
1 pounds Crawfish tails

Saute onion in 1 stick of oleo. Add flour and stir. Add half and half, cook until thick. In another skilley, add: ½ stick oleo and 1 lb crawfish.

Saute until tender. Season with seasoning while cooking. When tails are tender, drain and add to white sauce and add parsley. Serve over rice, toast or shells. :) Note: This makes a wonderful hot dip too.


Posted to Bakery-Shoppe Digest by Lee Ann Hamm <lhamm@...> on Feb 12, 1998

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