Recipe - Marinated Crawfish Tails

Waldine Van Geffen VGHC42A
2 pound Cooked crawfish tails
Peel
Or unpeeled
1 cup Onions coarsely chopped
Three fourths cup Olive oil
One fourth cup White wine vinegar
2 tablespoon Chopped sweet pickle opt
One fourth teaspoon Minced; garlic optional
1 tablespoon White Worcestershire sauce
1 One half teaspoon Dijon or creole mustard

x Salt and pepper x Dashes hot sauce 2 teaspoon Minced parsley 2 teaspoon Minced
green onions or chive 2 tablespoon Drained capers 1 tablespoon Finely chopped green olives

Layer crawfish and onions in a shallow pan. In a saucepan, bring to a boil
all ingredients except the parsley, onions and capers. After it has reached
a boil, remove from heat and add the remaining ingredients and let come to
room temperature. Pour over crawfish tails, cover and allow to marinate in
refrigerate for 12 to 24 hours. Source: TimesPicayune Marcelle Bienvenu
(wrv)

Recipe By :

From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 0500

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