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¼ lb. butter
½ bunch diced green onions, tops and bottoms
½ cup white wine
½ tablespoon each: thyme, basil, granulated garlic,
1 dash teaspoon cayenne
3 ounces all purpose flour
2 cups hot chicken broth
2 cups hot 1/2 & 1/2 cream
3 tablespoons tomato paste
procedure
1. braise green onions in butter 2 minutes
2. add wine, reduce 3 minutes
3. add seasoning, cook 1 minute
4. add flour, using a wire whip, whip and cook 2 minutes until blended
5. add broth, whip until blended
6. add 1/2 & 1/2, whip until blended
7. add tomato paste, stir until dissolved
Add ½ to 1 pound cooked crawfish tails (fat and juices included) to sauce and blend together.
Ladle over your choice of cooked pasta; serve with crusty french bread and a simple vinaigrette salad.
½ bunch diced green onions, tops and bottoms
½ cup white wine
½ tablespoon each: thyme, basil, granulated garlic,
1 dash teaspoon cayenne
3 ounces all purpose flour
2 cups hot chicken broth
2 cups hot 1/2 & 1/2 cream
3 tablespoons tomato paste
procedure
1. braise green onions in butter 2 minutes
2. add wine, reduce 3 minutes
3. add seasoning, cook 1 minute
4. add flour, using a wire whip, whip and cook 2 minutes until blended
5. add broth, whip until blended
6. add 1/2 & 1/2, whip until blended
7. add tomato paste, stir until dissolved
Add ½ to 1 pound cooked crawfish tails (fat and juices included) to sauce and blend together.
Ladle over your choice of cooked pasta; serve with crusty french bread and a simple vinaigrette salad.
