Crawfish tails and fat 1 lb. (Shrimp can be used as a substitute) Butter 1 tbs. Olive oil 3 tbs. Green onions 1 bunch diced ¼” in thickness Parmesan cheese ½ cup Mushrooms (large) ½ lb. julienne ¼” in thickness Garlic 1 tbs. (pureed) Tomato (medium) 1 each diced ¼" in thickness Italian breadcrumbs ½ cup Black pepper to taste Salt to taste
Heat crawfish tails and fat separately from sauté and move to side, melt butter and oil; sauté green onions, garlic, and mushrooms, add tomato; add crawfish. Add breadcrumbs and Parmesan cheese. Heat thoroughly.
Can be served immediately or placed in casserole and reheated later.