Crawfish Croissants

2 tablespoons olive oil
3 ribs chopped celery
2 medium white onions (chopped)
1 bell pepper (chopped)
1/2 teaspoon salt
2 teaspoons lemon pepper
1/2 teaspoon oregano leaves
2 to 3 teaspoons Tabasco sauce
1/2 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1 carton half and half
1 small carton whipping cream
1 pound crawfish tails with fat
1/2 cup chopped green onion tops
Ready-made croissants

Special cooking utensils heavy iron pot, wooden spoon for stirring.

In large iron pot, saute first 4 ingredients until transparent. Season with salt, lemon pepper, oregano leaves, Tabasco sauce, garlic powder. Add Parmesan cheese, half and half and whipping cream. Bring to slow boil, reduce heat to low setting. Cook 8-10 minutes, stirring occasionally. Add crawfish with fat increase heat to medium setting bringing back to slow boil and continue stirring. Cook another 5-8 minutes. Add chopped green onion tops just prior to serving. Reserve some for garnish (optional).

This recipe doubles very easily!

Serving instructions:
Oven warm store-bought croissants, slice fill with above cooked mixture. Additional mixture on top of croissant. Garnish with green onion tops.

Serves: 4-6

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Cajun Country -- New Iberia, Louisiana