Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 2 tablespoons | Minced onions |
| 1 tablespoon | Minced bell pepper |
| 1 tablespoon | Celery -- mince |
| 1 large | Mushroom -- sliced |
| ½ teaspoon | Seasoning salt |
| ¼ teaspoon | Tabasco sauce |
| 2 ounces | Tasso -- chopped |
| 1 teaspoon | Garlic -- chopped |
| 3 ounces | Crawfish tails |
| 2 tablespoons | Shrimp stock |
| 1 tablespoon | White wine |
| 1 tablespoon | Green onion -- chopped |
| 1 tablespoon | Parsley -- chopped |
| 1 tablespoon | Butter |
Heat oil over high heat in saute pan. Saute onion and next six ingredients until clear, browning slightly. Add garlic and next three ingredients; cook until liquid is almost reduced and crawfish are hot. Add green onion, parsley and butter. Heating until butter melts. Serve with seasoned rice, or pasta Source: Cajun Revalations Chef; Patrick Mould Recipe By : Rhonda Guilbeaux File