Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter |
| 2 \N | To 3 Tbl |
| 3 \N | 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 -- |
| \N \N | Chopped |
| 5 ounces | Can |
| \N \N | Salt -- to taste |
| \N \N | (be careful - crawfish can |
| \N \N | Be salty) |
| \N \N | Red pepper -- to taste |
| \N \N | Flour |
| \N \N | Mushrooms -- chopped |
| \N \N | Water chestnuts -- sliced |
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
File