Smothered fillet, sausage and crawfish over cheesy biscuits
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | Beef; (6 to 8-ounce) fillets, julienned | |
| 1 | cup | Minced onions |
| 1 | pounds | Smoked sausage; cut into 1/4-inch slices |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | pounds | Peeled crawfish tails |
| 1 | tablespoon | Chopped garlic |
| 2 | cups | Heavy cream |
| 1 | dash | Worcestershire Sauce |
| 1 | dash | Crystal Hot Sauce |
| ½ | cup | Chopped green onions |
| 8 | Cheesy Biscuits | |
Directions
EMERIL LIVE SHOW #EMIB10 MARDI GRAS PARADE FOOD 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 Essence. 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.
Posted to recipelu-digest by molony <molony@...> on Feb 25, 1998