Smothered Fillet, Sausage and Crawfish Over Cheesy Biscuits (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
2 (6 to 8-ounce) beef fillets, julienned |
1 cup minced onions |
1 pound smoked sausage, cut into 1/4-inch slices |
salt |
freshly ground black pepper |
1 pound peeled crawfish tails |
1 tablespoon chopped garlic |
2 cups heavy cream |
dash of worcestershire sauce |
dash of crystal hot sauce |
1/2 cup chopped green onions |
8 cheesy biscuits |
Directions:
1. In a large saute pan, melt one tablespoon of the butter. Season the beef with salt and pepper. Add the beef to the melted butter and quickly saute for 2 minutes. Remove the beef from the pan and set aside. Add the remaining butter and melt. Add the onions. Season with salt and pepper. Saute the onions for 2 minutes. Add the sausage and continue to saute for 2 minutes. Season the crawfish tails with Essence. Add the crawfish to the pan and saute for 2 minutes. Add the garlic and cream. Season the mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes, stirring occasionally. Add the onions and reserved fillet. Serve over cheesy biscuits.
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