Crawfish Cardinal

  • ¼ cup parsley, chopped
  • ½ cup green onion, chopped
  • ½ cup white onion, chopped
  • 3 cloves garlic, chopped
  • 1 ounce melted butter
  • Pinch of Thyme
  • Pinch of Basil
  • 2 Tablespoons tomato paste
  • 1 pound crawfish tails, steamed
  • 16 ounces half-and-half
  • 2-3 ounces roux blonde (equal parts butter and flour)
  • 3-4 ounces white wine
  • Salt and pepper to taste

Saute first four ingredients in melted butter until limp, but not brown. Add thyme, basil and paste. Then add crawfish. Cook until very hot. Add white wine and reduce until alcohol is gone. Add roux and cream. Simmer until it slightly thickens, but is not too thick. Add salt and pepper to taste. Yields 4 servings.