Are you ready for some creative crawfish fare?Â Then step aboard and bring along your favorite Cajun album, here we go!
- 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
In a small skillet on medium-high:Â melt butter & saute green onions and parsley.Â Once blended, add flour and stir continuously.Â Turn heat to medium.
Gradually add evaporated milk to skillet, stirring until sauce thickens.
Add sherry & crawfish tails, gently stirring.Â Dash your cayenne and S & P.Â Cook for 5 minutes to blend flavors.
You are now ready to serve this hot dish.Â Chips, toasted bagels or French bread go great as a dipping companion.Â Your choice.Â Enjoy!