SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 523.2
  • Total Fat: 41.0 g
  • Cholesterol: 274.7 mg
  • Sodium: 487.4 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 25.4 g

View full nutritional breakdown of Crayfish Delicate calories by ingredient
Report Inappropriate Recipe

Crayfish Delicate

Submitted by: LENORA.GAY

Introduction

I've been cooking this dish since May, 1981. We often ate at Chalet Brandt in Baton Rouge, where we enjoyed Crawfish Cardinale: this is the closest I've come to reproducing it! I've been cooking this dish since May, 1981. We often ate at Chalet Brandt in Baton Rouge, where we enjoyed Crawfish Cardinale: this is the closest I've come to reproducing it!
Number of Servings: 8

Ingredients

    1 cup Italian flat leaf parsley, chopped
    1 cup scallions (green onions), chopped
    1 sticks unsalted butter
    2 lbs fresh (preferred) or frozen/thawed Louisiana crayfish tails
    1 qt. Half & Half cream
    1/3 cup flour
    1/4 cup Dry Sherry
    1 tsp. salt
    1/4 tsp. paprika
    1/4 tsp. cayenne/red pepper

Tips

Serve as a main course in pre baked pastry shells or over rice. Can also be served as a dip with mini toasts or dry crackers.


Directions

Saute crayfish tails in 1 stick of butter. Remove from pan and set aside. Saute parsley & scallions in 1 stick of butter until soft, but now browned. Add flour and cook until bubbly, but not browned. Add cream a little at a time, stirring to keep smooth. Then add salt, paprika, cayenne and sherry. Simmer 15 min. Add crayfish and simmer 15 min.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LENORA.GAY.






Great Stories from around the Web


Rate This Recipe