Crawfish Supreme 2

1 lb. crawfish tails, chopped
1/2 lb. butter
1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup parsley, chopped
1 tsp. salt
1 tbsp. hot sauce
Juice of one lemon
2 pimientos, chopped
1 sm. can mushrooms
1/2 cup sherry wine
1/2 cup cracker crumbs

Wilt onions, peppers and celery in butter (do not brown). Remove from heat, add remaining ingredients except cracker crumbs.

Cream Sauce for Crawfish Supreme
1/4 lb. butter
1/2 cup flour
2 cup milk
1 tsp. each salt, black pepper

Gradually add milk to flour, salt and pepper. Stir until smooth. Cook in double boiler until thick. Remove from fire and add butter. Add cream sauce to crawfish meat, place all in baking dish. Cover with cracker crumbs. Bake at 325F for 20 to 25 minutes.

Return To:

Cajun Country -- New Iberia, Louisiana