Crawfish etouffee one

1 Servings

Ingredients

QuantityIngredient
1poundsCrawfish, cooked, seasoned
¼cupButter
2tablespoonsFlour
1Onion, medium, minced
2Garlic clove, minced
2tablespoonsParsley, minced
2tablespoonsGreen onion, minced
½cupWine, white
1cupHeavy cream
Salt & pepper to taste
Paprika to taste

Directions

Melt butter; add flour, stirring until lightly brown. Add onion, garlic, parsely and green onion, cooking until clear. Add crawfish; cook on low heat about 10 minutes. Add white wine and simmer until blended. Slowly add cream and simmer over low fire. Do not boil or it will curdle. Add seasoning with extra paprika for red color. Serve over toast points or in patty shells for appetizer, or over rice with meal. Source: Louisiana Conservationist Recipe date: 12/05/87