| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 2 |
|
To 3 Tbl |
| 3 |
|
Cloves garlic — chopped |
| 6 |
dr |
Kitchen Bouquet |
| 1/4 |
c |
Chopped pimento |
| 4 |
oz |
Jar |
| 2 |
lb |
Crawfish tails |
| 1/2 |
bn |
Parsley — chopped |
| 1 |
bn |
Green onions, w/tops — |
|
|
Chopped |
| 5 |
oz |
Can |
|
|
Salt — to taste |
|
|
(be careful – crawfish can |
|
|
Be salty) |
|
|
Red pepper — to taste |
|
|
Flour |
|
|
Mushrooms — chopped |
|
|
Water chestnuts — sliced |
INSTRUCTIONS
Directions: Melt butter in a large skillet over low heat. Sprinkle in
flour and stir until blended. Add garlic, kitchen bouquet, pimentos and
mushrooms. Saute a few minutes. Mix in crawfish tails and cook 15 to 20
minutes, stiring continuously. Stir in parsley, green onions and water
chestnuts. Cook a few minutes until flavor blend. Season with salt & red
pepper to taste. Serve hot as a hip with assorted crackers or french bread
slices. Also great in mini - pastry shell (crawfish Pie) or in puffed
pastry shells. garnish with finely minced parsley.
Recipe By : CHEF MCH
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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