Crawfish june

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


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