Crawfish Milneburg

"A New Orleans favorite."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
12
Yields:
6 pastry shells
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In a skillet, melt the butter over medium heat and saute onions and sherry for about 4 minutes. Add flour and stir until smooth.
  • 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.
  • 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.
  • Spoon generous amounts of mixture, filling the baked pastry shells to overflowing.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes