1 pound crawfish tails
1/4 teaspoon cayenne pepper
6 drops Tabasco sauce
2 tablespoons salted corn oil margarine
1 1/2 cup sliced fresh mushrooms
2 tablespoons chopped pimentos
2 tablespoons thinly sliced green onions
1/2 cup Chablis
5 teaspoon cornstarch
2 tablespoons water
1/2 cup skim milk
1/2 teaspoon salt
2 cups cooked egg noodles
Season crawfish tails with pepper and Tabasco and add to melted margarine in heavy saucepan. Sauté 3 minutes over medium-low heat. Add mushrooms, pimentos and green onions, cover, and simmer over low heat for 5 minutes. Add wine. Combine water, cornstarch and skim milk and add to crawfish mixture. Add salt, blend, cover, and simmer for 8-10 minutes, stirring occasionally. Add cooked egg noodles, mix well and heat for 1-2 minutes.
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