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Crawfish Etouffee One

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      Title: CRAWFISH ETOUFFEE ONE
 Categories: Wildgame, Seafood
      Yield: 1 Servings
 
      1 lb Crawfish, cooked, seasoned
    1/4 c  Butter
      2 tb Flour
      1    Onion, medium, minced
      2    Garlic clove, minced
      2 tb Parsley, minced
      2 tb Green onion, minced
    1/2 c  Wine, white
      1 c  Heavy cream
           Salt & pepper to taste
           Paprika to taste
 
  Melt butter; add flour, stirring until lightly brown. Add onion,
  garlic, parsely and green onion, cooking until clear. Add crawfish;
  cook on low heat about 10 minutes. Add white wine and simmer until
  blended. Slowly add cream and simmer over low fire. Do not boil or it
  will curdle. Add seasoning with extra paprika for red color. Serve
  over toast points or in patty shells for appetizer, or over rice with
  meal. Source: Louisiana Conservationist Recipe date: 12/05/87
 
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