| Cajun Style Crawfish 1 bunch of green onions finely chopped 10 tbsp butter ½ cup dry white wine 1 tbsp tomato paste ¼ tsp sugar 1 lb. par cooked crawfish tails salt to taste white pepper to taste - found in Asian stores (less expensive) Tabasco sauce to taste 1-1/2 cups Cream Sauce (see recipe below) 12 corn tortillas Note: Eight to nine pounds of live crawfish will yield about one pound of picked meat. Shrimp may be substituted for crawfish. 1. Sauté green onions in 6 tablespoons of butter until the onions lose there bright green color. Add white wine, tomato paste, sugar and cook for 5 minutes. Add the crawfish, Tabasco, salt, pepper and cook for a few more minutes or until the crawfish are well seasoned. 2. Stir in 1½ cups of cream sauce until blended. Finish by stirring in 4 tablespoons of butter. Cream Sauce 1 stick butter, melted 1 cup All-purpose flour 1 quart Half and half 1. Make a roux by melting the butter on low heat and stirring in the flour until a smooth yellow paste forms; set aside. Heat the half and half until just before boiling, then wire whip the roux and the cream until thick. Remove from heat. Keep warm 2. Dip 12 corn tortillas, one at a time, in a skillet of hot oil until soft; then dip tortilla into cream sauce. Set aside. 3. Lightly fill corn tortillas with crayfish mixture, roll and place on a serving dish. Pour remaining Cream Sauce over tortillas and serve. Makes 12 |
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