Yield: 1 Servings
| Measure | 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: 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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