Crawfish Cardinale (Appetizer)
INGREDIENTS:
- 1 can Robin’s Original Crawfish Étouffée
- 1 1/2 stick unsalted butter
- 3 tbsp flour
- 1 cup heavy whipping cream
- 1 medium onion finely chopped
- 1/2 bunch green onions chopped
- 1/2 cup white wine
- 2 tbsp tomato paste
- 1/2 lb sliced mushrooms
- Salt, red pepper to taste
- TABASCO® Brand Pepper Sauce
- 2 tbsp freshly chopped parsley
Over medium heat, melt 1/2 stick butter - add flour - stir until smooth. Add whipping cream, continue stirring until smooth. Set aside. In another saucepan sauté onions and green onions in 1/2 stick butter on medium heat until transparent, not browned. Stir in Robin’s Crawfish Étouffée until well mixed. Add white sauce mixture, white wine and tomato paste. Simmer for a few minutes on low heat. Sauté mushrooms on medium heat in remaining 1/2 stick butter, add to crawfish mixture. Add salt, pepper and TABASCO® to taste. Garnish with parsley. Serve in pastry shells or as a dip with crackers. Fills approximately 60 small pastry shells.