Yield: 12 Servings
|1 pounds||Crayfish (plus fat if desired)|
|1 can||Rotel tomatoes|
|\N \N||Salt & pepper to taste|
|3 tablespoons||Dry chives|
|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, .