| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dip | 12 | Servings | |
INGREDIENTS
| 6 | tb | Butter |
| 1 | lb | Crayfish (plus fat if desired) |
| 1 | cn | Rotel tomatoes |
| Salt & pepper to taste | ||
| 3 | tb | Dry chives |
| 2 | tb | Flour |
| 3 | tb | Dry celery flakes |
| 3 | tb | Dry onion flakes |
| 3 | tb | Green pepper flakes |
| 1 | tb | Worcestershire sauce |
| 3 | tb | Dry parsley flakes |
INSTRUCTIONS
Melt butter in a heavy skillet, stir in flour. Add tomatoes, celery, onion, pepper, crayfish tails and fat. Stir and cook 10 minutes; mixture should be thick. May add a little water. Add Worcestershire sauce, chives, parsley and cook 5 minutes. Pour in chafing dish and keep warm over a low flame. Serve with crackers. Note: Can use fresh seasonings instead of dry, but must increase butter to 8 tablespoons instead of 6 if you use fresh. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”