1 pound peeled crawfish tails
1 cup water
2 tablespoons corn oil margarine
2 tablespoons flour
1 1/3 cup non-fat dry milk plus water to yield 2 cups
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons sherry
paprika and dried parsley to garnish, optional
Melt oil in pan; add the seasonings and flour. When smooth, add dry milk gradually; bring to a boil, stir in the crawfish and when thoroughly heated add the sherry. Cook until thick, do not boil. Serve in shells or on hot rolls.
This recipe has not been rated. Be the first to rate this recipe!