Crawfish in White Sauce
Serves 8. Recipe is by Teresa B. Day.
1/2 stick butter
2 tablespoons olive oil
1 small onion, chopped
1 bell pepper, chopped
1-2 cloves of garlic, diced
1/4 cup flour
2 cups milk
1 pound cooked Louisiana crawfish tails
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Cajun seasoning blend of your choice
Hot Sauce or to taste
1. Melt the butter and oil over medium high heat. Add the vegetables and cook until the onion is clear and the peppers are just tender.
2. Make a well in the center of the vegetables and pour the flour in the middle. Stir gently until the flour soaks up some butter and oil. Slowly stir in the milk.
3. Add the crawfish and stir in the seasonings. Add the hot sauce, if desired. Reduce heat to simmer until crawfish is warmed.
4. Serve over pasta, fried eggplant or fried green tomatoes.