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Crawfish Louise Recipe

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This recipe for Crawfish Louise, by , is from Potter Family Cookbook & Nanny's Recipes and Cooking Secrets, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Court of Two Sisters - New Orleans
Added: Tuesday, November 29, 2011


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.

Number Of Servings:
Number Of Servings:
2-10 oz. casserole servings




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