Crawfish tasso saute
2 Servings
Ingredients
| Quantity | 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 |
Directions
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