| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Butter |
| 2 | Beef; (6 to 8-ounce) fillets, julienned | |
| 1 | c | Minced onions |
| 1 | lb | Smoked sausage; cut into 1/4-inch slices |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | lb | Peeled crawfish tails |
| 1 | tb | Chopped garlic |
| 2 | c | Heavy cream |
| 1 | ds | Worcestershire Sauce |
| 1 | ds | Crystal Hot Sauce |
| 1/2 | c | Chopped green onions |
| 8 | Cheesy Biscuits |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB10 MARDI GRAS PARADE FOOD In a large saute pan, melt one tablespoon of the butter. Season the beef with salt and pepper. Add the beef to the melted butter and quickly saute for 2 minutes. Remove the beef from the pan and set aside. Add the remaining butter and melt. Add the onions. Season with salt and pepper. Saute the onions for 2 minutes. Add the sausage and continue to saute for 2 minutes. Season the crawfish tails with Essence. Add the crawfish to the pan and saute for 2 minutes. Add the garlic and cream. Season the mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes, stirring occasionally. Add the onions and reserved fillet. Posted to recipelu-digest by molony <[email protected]> on Feb 25, 1998
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