Ingredients
- 3 crawfish tails
- 1/4 tabasco
- 2 ounce tasso (chopped)
- 2 tablespoon oil
- 2 tablespoon shrimp stock
- 2 tablespoon onion (minced)
- 1 tablespoon wine (white)
- 1 tablespoon butter
- 1 tablespoon bell pepper (minced)
- 1 tablespoon celery (minced)
- 1 teaspoon garlic (chopped)
- 1 tablespoon green onion parsley
- 1 tablespoon parsley (chopped)
- 1/2 teaspoon salt
- 1 slice mushroom (sliced)
Heat oil over high heat in saute pan. Saute next 7 ingredients until clear, browning slightly. Add next 4 ingredients, cook until liquid is almost reduced and crawfish are hot. Add green onions, parsley and butter. Heat until butter melts. Serve over seasoned rice or buttered pasta. Yield 1 serving (wrv)
