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