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Crawfish Cardinale Recipe

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This recipe for Crawfish Cardinale, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doughty Varnedoe
Added: Monday, November 14, 2005


3 green onion tops, chopped
6 T. butter
2 T. flour
1 cup light cream
2 T. tomato paste
3/4 tsp. salt
1/4 tsp. white pepper
1/2 tsp. Tabasco
2 tsp. lemon juice
1 oz. brandy
1 lb. crawfish tails
8 thin lemon slices
1/2 tsp. paprika

In a skillet, saute onion n 4 T. butter for about 5 minutes. In a saucepan, melt 2 T. butter. Blend in flour, add cream and tomato paste, stirring constantly until sauce thickens. Add salt, pepper, Tabasco, and lemon juice. Flame brandy and slowly stir in sauce. Combine contents of both pans; add crawfish tails and stir. Divide the mixture into 8 ramekins and bake in a 350 oven until warm, approximately 12-15 minutes. Garnish with lemon slices and paprika.




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