| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
|
Beef; (6 to 8-ounce) fillets, julienned |
| 1 |
c |
Minced onions |
| 1 |
lb |
Smoked sausage; cut into 1/4-inch slices |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
lb |
Peeled crawfish tails |
| 1 |
tb |
Chopped garlic |
| 2 |
c |
Heavy cream |
| 1 |
ds |
Worcestershire Sauce |
| 1 |
ds |
Crystal Hot Sauce |
| 1/2 |
c |
Chopped green onions |
| 8 |
|
Cheesy Biscuits |
INSTRUCTIONS
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@scsn.net> on Feb 25, 1998
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