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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I found this in one of my many cookbooks. This one comes from the roping the flavors of Texas cookbook. Ingredients:
1 cup butter, divided |
1 cup finely chopped onion |
1 cup canned chopped green chili (drained) |
3/4 cup finely chopped bell pepper |
2 teaspoons salt, divided |
2 teaspoons white pepper, divided |
1 1/2 teaspoons cayenne pepper, divided |
3/4 teaspoon dried oregano, divided |
1/2 teaspoon minced garlic |
3 cups heavy whipping cream |
1 cup sour cream |
3 cups shredded monterey jack cheese |
3 lbs peeled crayfish tails |
2/3 cup very finely chopped green onion |
Directions:
1. Melt 1/2 cup butter in a large skillet over medium heat.
2. Add onion, green chilies, bell pepper, 1 tsp salt, 1 tsp white pepper 1/2 tsp cayenne, 1/4 tsp oregano and garlic.
3. Saute 10 minutes, stirring often.
4. Stir in cream.
5. Bring mixture to a boil.
6. Reduce heat& simmer for 10 minutes, stirring constantly.
7. Add sour cream, whisking until well blended.
8. Add cheese, stirring until well blended.
9. Set aside.
10. Melt remaining 1/2 cup butter in a 4 quart saucepan over medium heat.
11. Add crawfish, green onion, remaining salt, pepper, cayenne and oregano.
12. Saute for 6 minutes, stirring occasionally.
13. Add cheese sauce stirring until well blended.
14. Simmer for 6 to 10 minutes stirring occasionally.
15. Serve with tortilla chips or your favorite cracker.
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