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-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)

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