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“A New Orleans favorite.”
READY IN:
30mins
SERVES:
6
YIELD:
6 pastry shells
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, melt the butter over medium heat and saute onions and sherry for about 4 minutes. Add flour and stir until smooth.
  2. Next begin a steady stirring motion and gradually start pouring in the half-and-half keeping heat at medium so the cream doesn't stick. When the mixture is hot, take a few tablespoons and add it to the egg yolks, mixing well. Add the yolk mixture to the sauce whisking until smooth. Add salt and pepper.
  3. While continued stirring, add cheese one slice at a time until melted. Sauce should be creamy and well blended. Reduce heat to medium low, but continue to stir. Add crawfish tails and parsley, stirring to incorporate. Simmer for another 2 or 3 minutes. Remove from heat.
  4. Spoon generous amounts of mixture, filling the baked pastry shells to overflowing.

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