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Crawfish Elegante Recipe

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This recipe for Crawfish Elegante, by , is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Wilcombe
Added: Wednesday, May 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh crawfish tails
1 1/2 sticks butter
1 small bunch green onions chopped
1/2 c chopped parsely
1 pt half & half
3 T sherry
3 level T flour
Salt and red pepper to taste

Directions:
Directions:
Saute crawfish tails in 1/2 stick butter for 10 minutes. In another skillet saute green onions and parsley, blend in flour and gradually add half and half stirring constantly until it thickens. Add sherry, then crawfish tails (without the fat). Season with salt and red pepper to taste. Put in chafing dish and serve with bread shells.

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you use the packaged crawfish tails, you can just rinse them and add as directed if you want to eliminate some of the butter. This is a recipe that one of the members of the West Baton Rouge Parish Garden Club uses for our annual Christmas Tea and is loved by everyone. It originally comes from another cookbook and was submitted by Mrs. Lyttleton T. Harris.

 

 

 

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