Are you ready for some creative crawfish fare? Then step aboard and bring along your favorite Cajun album, here we go!
Ingredients:
- 3 tablespoons butter
- 1 bunch green onions, chopped
- 1/2 cup parsley, chopped
- 3 tablespoons flour, chopped (just checking that you’re paying attention!)
- 12 oz can evaporated milk
- 3 tablespoons sherry
- 1 pound crawfish tails, rinsed & drained
- Dash of cayenne pepper
- S & P
What’s Next:
In a small skillet on medium-high: melt butter & saute green onions and parsley. Once blended, add flour and stir continuously. Turn heat to medium.
Gradually add evaporated milk to skillet, stirring until sauce thickens.
Add sherry & crawfish tails, gently stirring. Dash your cayenne and S & P. Cook for 5 minutes to blend flavors.
You are now ready to serve this hot dish. Chips, toasted bagels or French bread go great as a dipping companion. Your choice. Enjoy!
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please…what does ‘S&P’ mean in your recipe??
So sorry, that means Salt & Pepper.