Marinated crawfish tails
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Waldine Van Geffen VGHC42A | ||
| 2 | pounds | Cooked crawfish tails -- |
| Peel | ||
| Or unpeeled | ||
| 1 | cup | Onions -- coarsely chopped |
| ¾ | cup | Olive oil |
| ¼ | cup | White wine vinegar |
| 2 | tablespoons | Chopped sweet pickle -- opt |
| ¼ | teaspoon | Minced; garlic -- optional |
| 1 | tablespoon | White Worcestershire sauce |
| 1½ | teaspoon | Dijon or creole mustard |
Directions
x Salt and pepper x Dashes hot sauce 2 ts Minced parsley 2 ts Minced green onions or chive 2 tb Drained capers 1 tb Finely chopped green olives Layer crawfish and onions in a shallow pan. In a saucepan, bring to a boil all ingredients except the parsley, onions and capers. After it has reached a boil, remove from heat and add the remaining ingredients and let come to room temperature. Pour over crawfish tails, cover and allow to marinate in refrigerate for 12 to 24 hours. Source: Times-Picayune Marcelle Bienvenu (wrv)
Recipe By :
From: Dscollin@... Date: Sun, 19 Feb 1995 22:06:15 -0500 File