1 lb Crawfish tails, cooked, seasoned 1/4 cup Butter 2 Tbsp Flour 1 Onion, medium, minced
2 Garlic cloves, minced 2 Tbsp Parsley, minced 1/2 cup White Wine 1 cup Heavy Cream Salt & Pepper, to taste
Paprika, to taste
Melt butter and add flour, stirring until lightly brown. Add onion, garlic, parsely and green onion, cooking until clear. Add crawfish and 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 for appetizers, or
over steamed rice for a main dish.
