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Crawfish Bienville Recipe

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

Catherine Jeansonne
Added: Wednesday, May 21, 2008


1 3/4 sticks margarine or butter
3/4 cup flour
3 cups milk
2 oz mushroom stems and pieces(drained)
1 med onion chopped fine
1 cup shallots, tops and bottoms chopped fine
4 medium cloves garlic-crushed
3/4 lb cooked crawfish tails for sauce
3/4 lb cooked crawfish tails to place in shells
1 1/2 tsp salt
1/2 tsp red pepper
2 T lemon juice
2 T dry sherry
1 T Absinthe
2 T chopped parsley
Rock Salt
5 dozen oyster shells
Parmesan cheese

Make thick white sauce using 1 1/2 sticks margarine, flour and milk. Remove from heat. In another pan saute onions and garlic in 1/4 stick margarine until onions are clear. Add mushrooms and shallots and cook about 5 minutes more. Put half of the white sauce, the crawfish and the onion and mushroom mixture into blender for a few seconds, only until all is coarsely chopped. Return to pot of white sauce and add all other ingredients.

Put rock salt in shallow baking pan and place oyster shells on salt. Put 2-3 crawfish in each shell and cover with sauce. Sprinkle with Parmesan cheese. Broil under medium heat until sauce begins to turn brown. Serve immediately. Left over boiled crawfish may be used.

Number Of Servings:
Number Of Servings:
5 dozen shells




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