Crawfish Elegante'

Crawfish Elegante'

Crawfish Elegante


1 pound cooked crawfish
3/4 cup butter
1 bunch green onions, chopped
2 garlic pods, chopped
1/2 cup chopped parsley
1 pint half and half
3 tablespoons Sherry
3 tablespoons flour
Salt and pepper to taste (cayenne or white pepper)
Dash Tobasco


In a skillet saute' crawfish tail in 1/4 cup butter 10 minutes.  Drain well and discard liquid.  In another skillet saute' green onion, garlic, parsley in 1/2 cup butter.  Blend in flour, gradually add warm half & half.  Stir until it thickens, add sherry and crawfish tails, stirring gently.  

Serve with toast points or melba rounds. Double recipe serves 100 people as a dip.
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