Ingredients
- 3 crawfish tails
- 1/4 tabasco
- 55 gr tasso (chopped)
- 30 ml oil
- 30 ml shrimp stock
- 16 gr onion (minced)
- 16 ml wine (white)
- 14 gr butter
- 8 gr bell pepper (minced)
- 6 gr celery (minced)
- 3 gr garlic (chopped)
- 2 gr green onion parsley
- 2 gr parsley (chopped)
- 1 gr 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)
