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Crayfish Cardinal


Number of Servings: 2

1/2 cup green onions, chopped
1 tablespoon roux, dry, blond
1/4 cup white wine, dry
1/4 cup skim milk
2 tsp tomato paste
1/8 tsp black pepper, freshly ground
pinch cayenne
4 oz crayfish tails, washed and cooked

Cook the green onion is a heavy saucepan over medium heat for 2 minutes while stirring regularly.

Blend the "roux" with the wine, then stir into the milk. Add this mixture to the saucepan with the green onion.

Add the tomato paste, pepper, and cayenne

Simmer for 2 minutes.

Add the crayfish tails and simmer for 2 minutes more, or until hot.

Serve in heated ramekins.

NOTE:
Keep stirring the onions while you are cooking them so nothing sticks to the pan and burns.

VARIATION:
Crab and shrimp substituted for the crayfish both make excellent versions of this dish.




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