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Crawfish Elegante Recipe

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This recipe for Crawfish Elegante, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dick Roach
Added: Tuesday, December 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pepperidge Farms patty shells
1 lb frozen cooked crawfish tails
1 1/2 sticks butter
1 bunch finely chopped green onions
1/2 cup finely chopped parsley
3 T sherry
1 pint half & half cream
1 T flour
seafood seasoning
salt and red pepper

Directions:
Directions:
Defrost cooked crawfish tails.

Cook patty shells according to directions while you are preparing the crawfish tails.

Lay defrosted cooked crawfish tails on paper towels and gently wipe to remove fat. Sauté the crawfish tails for 3 minutes in 1/2 stick melted butter. Remove tails from pan and lay on clean paper towels again.

In another pan, sauté green onions and parsley for 3-4 minutes in the remaining 1 stick of melted butter. Blend in flour and gradually add half & half cream, stirring constantly to make a thick sauce. Add sherry, then crawfish tails. Season with salt, red pepper and Tony Chachere or Paul Prudhomme's seafood seasoning.

Serve hot in Pepperidge Farms patty shells.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Other seafood such as crabmeat, shrimp, lobster or clams may be substituted for the crawfish.

 

 

 

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