| 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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