Crawfish monsigneur
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Waldine Van Geffen VGHC42A | ||
| 1 | pounds | Crawfish tails |
| ¼ | teaspoon | Cayenne pepper |
| 6 | drops | Tabasco |
| 2 | tablespoons | Salted corn oil margarine |
| 1½ | cup | Fresh mushrooms -- sliced |
| 2 | tablespoons | Pimientos -- chopped |
| 2 | tablespoons | Green onions -- slice thin |
| ½ | cup | Chablis |
| 5 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| ½ | cup | Skim milk |
| ½ | teaspoon | Salt |
| 2 | cups | Cooked egg noodles |
Directions
Season tails with pepper and Tabasco and add to melted margarine in heavy saucepan. Saute for 3 minutes over medium-low heat. Add mushrooms, pimientos and green onions, cover and simmer over low heat for 5 minutes.
Add wine. Combine water, cornstarch and skim milk and add to crawfish mixture. Add salt, blend, cover and simmer for 8-10 minutes, stirring occasionally. Add cooked noodles, mix well and heat for 1-2 minutes. Serve immediately. (wrv)
Recipe By :
File