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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I call this my Crawfish Everything recipe because it is good with everything!! I serve it over rice, pasta, or eggs as a main dish, or with crackers or melba toast as a dip or over a baked potato as a side dish. It could not be any easier to make and if you need to it is super easy to swtch out the crawfish tails for shrimp. Ingredients:
1 pint half-and-half |
3/4 cup butter |
1 large onion, chopped |
cajun seasoning or liquid crab boil |
1/4 cup flour |
1 tablespoon parsley |
1 lb crawfish tail, with fat if possible |
Directions:
1. Saute onion in 1 stick of butter, Add flour and stir.
2. Add half and half, cook until thick.
3. In another skillet add the remaining butter and crawfish ad cook crawfish until tender. Season with cajun seasoning or liquid crawfish boil. (Keep it spiced to your tastes. I like it hot!).
4. When crawfish are tender, add to white sauce and add parsley.
5. Serve and enjoy!
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