Crawfish Elegante'
A vintage handwritten recipe for Crawfish Elegante' - a sure crowd pleaser.
Print Recipe
Ingredients
- 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
Method
- 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.
Kitchen Helper 2
Large Skillet
Retro Mixing Bowls
Skillet
Notes
Serve with toast points or Melba Rounds. Double recipe serves 100 people as a dip.
One Response
I have made this for years as this is my Momma’s recipe. She was written up in the paper and maybe a magazine about the dinner parties she would give and it featured her Crawfish Elegant’! This is a Fabulous Recipe and you can make it ahead of time! It’s one of our go to favorites still! In Fact, we are having it for a Very Special Occassion tomorrow. Just watch the crawfish because many places are cutting their bags down to 12 ounces. It calls for 1 lb of crawfish, but we always add more! Also Louisiana crawfish are the Best!