| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 1 | Servings | ||
INGREDIENTS
| 1 | pt | Half and half |
| 1 1/2 | Sticks oleo | |
| 1 | lg | Onion; chopped |
| Creole seasoning | ||
| 1/4 | c | Flour |
| 1 | tb | Parsley |
| 1 | lb | Crawfish tails |
INSTRUCTIONS
Saute onion in 1 stick of oleo. Add flour and stir. Add half and half, cook until thick. In another skilley, add: 1/2 stick oleo and 1 lb crawfish. Saute until tender. Season with seasoning while cooking. When tails are tender, drain and add to white sauce and add parsley. Serve over rice, toast or shells. :) Note: This makes a wonderful hot dip too. :) Posted to Bakery-Shoppe Digest by Lee Ann Hamm <lhamm@premier.net> on Feb 12, 1998
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