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1 pound crawfish tails
1/4 teaspoon cayenne pepper
6 drops Tabasco sauce
2 tablespoons salted butter
1 1/2 cups sliced fresh mushrooms
2 tablespoons chopped pimentos
2 tablespoons thinly sliced green onions
1/2 cup Chablis
5 teaspoons cornstarch
2 tablespoons water
1/2 cup milk
1/2 teaspoon kosher or sea salt
2 cups cooked egg noodles
Melt butter in a heavy saucepan.
Season crawfish tails with cayenne pepper and Tabasco and add to melted butter.
Sauté for 3 minutes over medium-low heat.
Add mushrooms, pimentos and green onions; cover, and simmer over low heat for 5 minutes.
Combine water, cornstarch and milk and add to crawfish mixture.
Add salt, blend, cover, and simmer for 8-10 minutes, stirring often.
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