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Click 'Back' to go to the recipe list you were browsing.Crawfish Elegante1 lb. crawfish tails
1 1/2 sticks butter
1 sm. bunch green onions, finely chopped
1/2 c. finely chopped parsley
3 tbsp. flour
1 pt. half & half cream
3 tbsp. sherry
1 (4 oz.) can mushrooms
Salt and pepper to taste
In skillet, saute green onions and parsley in 1 stick of butter. Blend in flour and gradually and half & half cream; stirring constantly to make thick sauce. Add sherry, mushrooms, and crawfish, but not extra butter at bottom of skillet. Season to taste. Serve in patty shells or in chafing dish with Melba toast. This freezes well. Serves 4 to 6.
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