Crawfish elegante

1 Servings

Ingredients

QuantityIngredient
1pintHalf and half
Sticks oleo
1largeOnion; chopped
Creole seasoning
¼cupFlour
1tablespoonParsley
1poundsCrawfish 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