Crawfish in Wine Sauce 3

1/4 cup finely chopped onion

8 oz sliced mushrooms, fresh or jar

1/4 tsp crushed basil

1/4 tsp garlic powder

1/4 tsp white pepper

1/2 tsp salt

2 tbs butter

2 tbs flour

1-1/2 cups milk

2 tbs dry white wine

1 lb crawfish tails and fat

Dash red pepper

Saute onion, mushrooms in butter until onions are transparent. Add crawfish and simmer 15 minutes. Add flour and stir. Add milk, salt, pepper, basil and garlic. Stir until bubbly. Remove from heat and add wine.

Serve over English muffins, toast or fill tart shell and sprinkle with chopped parsley. (Rice can be used).

Shrimp or crabmeat can be used in place of crawfish.

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Seafoods

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Cajun Country -- New Iberia, Louisiana