Crawfish Cardinale

I got this receipe from my grandmother from Thibodaux, Louisiana. This makes a very nice appetizer.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 3  green onions, bulb only, minced
• 6  tablespoons butter
• 2  tablespoons flour
• 1  cup  light cream
• 1⁄4 cup ketchup
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1⁄2 teaspoon Tabasco sauce
• 2  teaspoons lemon juice
• 1  lb  boiled peeled crawfish
• 1  ounce brandy
• 8  thin lemon slices
•  paprika

Directions

1. In a skillet saute onions in 4 tablespoons of butter about 3 minutes. In a saucepan, melt 2 tablespoons butter. Blend in flour, add cream and ketchup, stirring constantly until sauce thickens. Add salt, pepper, Tabasco, and lemon juice. Flame brandy and slowly stir in sauce. Combine contents of both pans: add crawfish tails and stir. Divide the mixture into 8nramekins and bake in 350 degree oven, until warm, approximately 12-15 minutes. Garnish with lemon slices and paprika.
2. * 1 pound of cooked shrimp may be substituted for crawfish tails.