Crawfish june
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 2 | To 3 Tbl | |
| 3 | Cloves garlic -- chopped | |
| 6 | drops | Kitchen Bouquet |
| ¼ | cup | Chopped pimento |
| 4 | ounces | Jar |
| 2 | pounds | Crawfish tails |
| ½ | bunch | Parsley -- chopped |
| 1 | bunch | Green onions, w/tops -- |
| Chopped | ||
| 5 | ounces | Can |
| Salt -- to taste | ||
| (be careful - crawfish can | ||
| Be salty) | ||
| Red pepper -- to taste | ||
| Flour | ||
| Mushrooms -- chopped | ||
| Water chestnuts -- sliced | ||
Directions
Directions: Melt butter in a large skillet over low heat. Sprinkle in flour and stir until blended. Add garlic, kitchen bouquet, pimentos and mushrooms. Saute a few minutes. Mix in crawfish tails and cook 15 to 20 minutes, stiring continuously. Stir in parsley, green onions and water chestnuts. Cook a few minutes until flavor blend. Season with salt & red pepper to taste. Serve hot as a hip with assorted crackers or french bread slices. Also great in mini - pastry shell (crawfish Pie) or in puffed pastry shells. garnish with finely minced parsley.
Recipe By : CHEF MCH
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