Recipe - Crawfish June

1 cup Butter
2 To 3 Tbl
3 Cloves garlic chopped
6 dr Kitchen Bouquet
One fourth cup Chopped pimento
4 ounce Jar
2 pound Crawfish tails
One half bn Parsley chopped
1 bn Green onions, w/tops
Chopped
5 ounce Can
Salt to taste
(be careful crawfish can
Be salty)
Red pepper to taste
Flour
Mushrooms chopped
Water chestnuts cut or sliced up

Directions: Melt butter in a large skillet over low heat. Sprinkle in
flour and stir until blended. Add garlic, kitchen bouquet, pimentos and
mushrooms. Saute a few minutes. Mix in crawfish tails and cook 15 to 20
minutes, stiring continuously. Stir in parsley, green onions and water
chestnuts. Cook a few minutes until flavor blend. Season with salt & red
pepper to taste. Serve hot as a hip with assorted crackers or french bread
slices. Also great in mini pastry shell (crawfish Pie) or in puffed
pastry shells. garnish with finely minced parsley.

Recipe By : CHEF MCH

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip