Recipe by Luby Luby Luby
This is my favorite "go to" appetizer/dip because it is so easy and tastes so great. You can serve this as a dip with crackers or serve it in patty shells, whichever you prefer.
Top Review by cajun chef in Louisiana
My family has crawfish ponds in south La. and I end up with about 40 pounds of tails at the end of crawfish season and must make room for the "new crop" which is getting ready to start soon. I tried this recipe and think I could eat it over rice it's soooo good!!!! From one Lafayette, Louisianaian to another..."mais cher that's good eatin! "
- 1 (16 ounce) package crawfish, peeled
- 1⁄2 cup butter, divided in half
- 1 bunch green onion, chopped
- 1⁄2 cup flat leaf parsley, chopped
- 3 tablespoons flour
- 1 pint half-and-half cream
- 3 tablespoons dry sherry
- 1 tablespoon garlic, minced
- salt, to taste
- black pepper, to taste
- cracked red peppercorns, to taste
Directions See How It's Made
- In a large heavy skillet melt 1/4 cup butter.
- Add crawfish and saute 10 minutes.
- In another large skillet melt the remaining 1/4 cup butter and saute the green onions, garlic and parsley.
- Blend in the flour with the onion mixture and gradually add the cream, stirring constantly to make a thick sauce.
- Add the sherry and the crawfish to the cream sauce and the seasonings to taste, mixing well.