Crawfish-Tasso Saute
9
9
Ingredients
| 2 | tablespoon |
vegetable oil
|
|
| 2 | tablespoon |
onions
minced |
|
| 1 | tablespoon |
sweet red bell peppers
minced |
* |
| 1 | tablespoon |
celery
minced |
|
| 1 | large |
mushrooms
sliced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
* |
| 2 | ounce |
tasso
chopped or other smoked sausage |
* |
| 1 | teaspoon |
garlic
chopped |
|
| 3 | ounce |
crawfish tails
|
|
| 2 | tablespoon |
basic shrimp stock
|
* |
| 1 | tablespoon |
white wine
|
|
| 1 | tablespoon |
scallions, spring or green onions
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
butter
|
Directions
Heat oil over high heat in sauté pan.
Sauté next 7 ingredients until clear, browning slightly.
Add next 4 ingredients, cook until liquid is almost reduced and crawfish are hot.
Add green onions, parsley and butter.
Heat until butter melts.
Serve over seasoned rice or buttered pasta.
