Crawfish Jennifer

Crawfish, mushrooms, and fresh herbs and garlic make this recipe one you will make with every pound of crawfish tails left after a crawfish boil. This recipe is adapted from an old recipe surfing the internet waves. I added a few twists of my own and used a few awesome Pampered Chef tools, and this delicious recipe was born.

Tools:

• Cutting Mat
• 1 cup Prep Bowls
• Chef’s Knife
• 2 Qt Enameled Cast Iron Baker
• 12″ Nonstick Skillet

Ingredients:

• 1 lb Crawfish Tails
• 2 TBSP Olive Oil
• 4 Cloves Garlic
• 3 TBSP Unsalted Butter
• 1 cup Green Onions, divided
• 1 cup Fresh Mushrooms, sliced
• 1 Scallion, finely diced
• 2 oz White Wine
• 4 oz Evaporated Milk
• 1 TBSP Lemon Juice, or Juice of one lemon
• 1 tsp fresh Parsley
• 1 tsp fresh Oregano
• 1/4 tsp crushed Red Pepper
• Crystal Hot Sauce
• Worcestershire Sauce
• Salt & Pepper
• 1/4 cup Fresh Grated Parmesan Cheese

Instructions:

1. Heat oil in the skillet. Add the crawfish, mushrooms, scallions, and 1/4 cup of green onions. Saute 3-5 minutes.
2. Add oregano, parsley, salt & peppers, and saute 3-5 more minutes.
3. Add wine and lemon juice, stir; then add evaporated milk and butter. Simmer.
4. Add 3-4 dashes of Worcestershire sauce and 3-4 dashes of Crystal Hot Sauce.
5. Simmer 3-4 minutes, and add the cheese.
6. Serve over hot bread, toasts, or pasta.

Did you make this recipe? Tag me on Instagram @jennskitchenblog or Facebook @JWRKitchen. Hashtag #jennskitchenblog #JWRKitchen #eatlessmovemoreprayalot