Crawfish Eleganté Makes 4 to 6 servings.
1 pound of crawfish tails
1/2 cup of butter
1 cup of chopped green onions, (using the whole green onion)
1/2 cup of chopped parsley
3 tablespoons of flour
1 pint of half and half
3 Tablespoons of sherry
1 teaspoon of salt
1/2 teaspoon of red pepper
Drain crawfish, reserving the juice. In a skillet melt the butter and sauté the crawfish for 5 to 10 minutes. In another skillet sauté the green onion and parsley in the remaining butter. Blend in the flour, stirring constantly while slowly adding the half and half to make a thick sauce. (Here you can gradually add some or all of the remaining crawfish juice to thin the sauce as you like.) Add the sherry, crawfish, salt, and red pepper. Continue to cook 5 to 10 minutes more on low heat.
May be served over pasta as an entree or as a party dip with chips or crackers.
