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Bayou Scampi


96 Crawfish tails
1 cup Light rum
4 Cinnamon sticks
1 tablespoon Nutmeg
6 Cloves
Olive oil

Yield: 4 servings

Sauté crawfish in olive oil. Add spices and steep for 30 minutes. Remove spices and pour heated rum over crawfish. Serve on slices of toasted French bread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.