Smothered fillet, sausage & crawfish over cheesy biscuits
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | butter |
| 2.00 | beef fillets - (6 to 8 oz ea); julienned | |
| 1.00 | cup | minced onions |
| 1.00 | pounds | smoked sausage; cut 1/4 slices |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | pounds | peeled crawfish tails |
| 1 | bayou blast; see * note | |
| 1.00 | tablespoon | chopped garlic |
| 2.00 | cup | heavy cream |
| 1.00 | dash | worcestershire sauce |
| 1.00 | dash | crystal hot sauce |
| ½ | cup | chopped green onions |
| 8.00 | cheesy biscuits | |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a large saute pan, melt one tablespoon of the butter. Season the beef with salt and pepper. Add the beef to the melted butter and quickly saute for 2 minutes. Remove the beef from the pan and set aside. Add the remaining butter and melt. Add the onions. Season with salt and pepper. Saute the onions for 2 minutes. Add the sausage and continue to saute for 2 minutes. Season the crawfish tails with Bayou Blast. Add the crawfish to the pan and saute for 2 minutes. Add the garlic and cream. Season the mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes, stirring occasionally. Add the onions and reserved fillet. Serve over the cheesy biscuits. This recipe yields ?? servings Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B10 broadcast 06-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-04-1998
Recipe by: Emeril Lagasse
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