Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Butter |
| 1 pounds | Crayfish (plus fat if desired) |
| 1 can | Rotel tomatoes |
| \N \N | Salt & pepper to taste |
| 3 tablespoons | Dry chives |
| 2 tablespoons | Flour |
| 3 tablespoons | Dry celery flakes |
| 3 tablespoons | Dry onion flakes |
| 3 tablespoons | Green pepper flakes |
| 1 tablespoon | Worcestershire sauce |
| 3 tablespoons | Dry parsley flakes |
Melt butter in a heavy skillet, stir in flour. Add tomatoes, celery, onion, pepper, crayfish tails and fat. Stir and cook 10 minutes; mixture should be thick. May add a little water. Add Worcestershire sauce, chives, parsley and cook 5 minutes. Pour in chafing dish and keep warm over a low flame.
Serve with crackers. Note: Can use fresh seasonings instead of dry, but must increase butter to 8 tablespoons instead of 6 if you use fresh.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .