Crawfish Elegante'
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
What You Need
  • 1lb peeled crawfish tails (you can buy fresh and peel them or buy the ready-peeled packages in the store)
  • 1 stick of butter
  • 4 Tablespoons Olive Oil
  • 1 bunch green onions, chopped very fine
  • ¼ Cup chopped parsley, chopped very fine
  • 1 pint half and half
  • 3 Tablespoons Dry Sherry or substitute
  • salt, pepper, cayenne pepper to taste
  • 4 Level tablespoons all-purpose Flour
  • dash of Hot sauce
What to Do
  1. In a skillet, saute’ your crayfish tails in the olive oil for 5-ten minutes or until you see them curl up like shrimp. Don’t overcook them as you’ll keep cooking them in the sauce later.
  2. Pat the orange “fat” off of the crawfish with a paper towel until you’ve removed as much excess as possible. Don’t rinse them as you’ll lose all the flavor altogether.
  3. Set the Crawfish aside.
  4. In your skillet, heat the stick of butter and saute’ the green onions and parsley. Once they are thoroughly wilted. Gradually, spoonful by spoonful add in the flour and mix it completely, then add in the half and half, just a bit at a time, stirring constantly as the sauce thickens. DO NOT let this come to a high boil (if it bubbles slightly for a minute or so, that’s good but boiling it with curdle everything.)
  5. You’ll know the sauce is right when you can drag the spoon through and you have a path to the bottom of the pan left briefly.
  6. Add the sherry and the crawfish tails into the pot and season with the peppers, tabasco, and salt. Don’t cook for more than a minute and then remove the pan for the heat.
  7. Serve as a dip with sliced,toasted french bread and freeze any remaining dip for use at a later date. You can also serve over white rice as a main dish or use it as a delicious filling for puff pastries.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=764