Marinated crawfish tails

1 Servings

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

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

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