Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Crawfish, cooked, seasoned |
| ¼ cup | Butter |
| 2 tablespoons | Flour |
| 1 \N | Onion, medium, minced |
| 2 \N | Garlic clove, minced |
| 2 tablespoons | Parsley, minced |
| 2 tablespoons | Green onion, minced |
| ½ cup | Wine, white |
| 1 cup | Heavy cream |
| \N \N | Salt & pepper to taste |
| \N \N | Paprika to taste |
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