-Waldine Van Geffen VGHC42A 2 tablespoon Oil
2 tablespoon Onion — minced
1 tablespoon Bell pepper — minced
1 tablespoon Celery — minced
1 lg Mushroom — sliced
1/2 teaspoon Salt
1/4 teaspoon Tabasco
2 ounce Tasso — chopped or other
-smoked sausage 1 teaspoon Garlic — chopped
3 ounce Crawfish tails
2 tablespoon Shrimp stock
1 tablespoon White wine
1 tablespoon Green onion — parsley
1 tablespoon Parsley — chopped
1 tablespoon Butter
Heat oil over high heat in saute pan. Saute next 7 ingredients until clear, browning slightly. Add next 4 ingredients, cook until liquid is almost reduced and crawfish are hot. Add green onions, parsley and butter. Heat until butter melts. Serve over seasoned rice or buttered pasta. Yield 1 serving (wrv)