Deeanne’s Crawfish Eleganté
Makes: 4 to 6 servings
Ingredients
- 1 pound crawfish tails
- ½ cup butter
- 1 cup chopped green onions (use whole onion)
- ½ cup chopped parsley
- 3 tablespoons flour
- 1 pint half and half
- 3 tablespoons sherry
- 1 teaspoon salt
- ½ teaspoon red pepper
Instructions
- Drain crawfish, reserving the juice.
- In a skillet, melt the butter and sauté the crawfish for 5–10 minutes.
- In another skillet, sauté the green onions and parsley in the remaining butter.
- Blend in the flour, stirring constantly while slowly adding the half and half to make a thick sauce. (You can gradually add some or all of the reserved crawfish juice to thin the sauce if desired.)
- Add the sherry, crawfish, salt, and red pepper.
- Continue to cook 5–10 minutes more on low heat.
Serving suggestions: Serve over pasta as an entrée or as a party dip with chips or crackers.
