| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
tb |
Minced onions |
| 1 |
tb |
Minced bell pepper |
| 1 |
tb |
Celery — mince |
| 1 |
lg |
Mushroom — sliced |
| 1/2 |
ts |
Seasoning salt |
| 1/4 |
ts |
Tabasco sauce |
| 2 |
oz |
Tasso — chopped |
| 1 |
ts |
Garlic — chopped |
| 3 |
oz |
Crawfish tails |
| 2 |
tb |
Shrimp stock |
| 1 |
tb |
White wine |
| 1 |
tb |
Green onion — chopped |
| 1 |
tb |
Parsley — chopped |
| 1 |
tb |
Butter |
INSTRUCTIONS
Heat oil over high heat in saute pan. Saute onion and next six ingredients
until clear, browning slightly. Add garlic and next three ingredients;
cook until liquid is almost reduced and crawfish are hot. Add green onion,
parsley and butter. Heating until butter melts. Serve with seasoned rice,
or pasta Source: Cajun Revalations Chef; Patrick Mould
Recipe By : Rhonda Guilbeaux
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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