Crawfish elegante
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Half and half |
| 1½ | Sticks oleo | |
| 1 | large | Onion; chopped |
| Creole seasoning | ||
| ¼ | cup | Flour |
| 1 | tablespoon | Parsley |
| 1 | pounds | Crawfish tails |
Directions
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