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Crawfish Sauce

Peggy loves this crawfish sauce! Paul Prudhomme calls it Czarina Sauce and says it can be made with shrimp or crawfish. I found crawfish tails (frozen) at Walmart.

Prep
Cook
Serves 6people
Ingredients
5
tbsp butter
1
cup julienned onions
1
cup julienned yellow squash
1
cup julienned zucchini
1
tsp cayenne pepper
1/2
tsp white pepper
1
tbsp lemon juice
1
lb crawfish tails (thawed
2
cups heavy cream
1/2
cup freshly grated Parmesan cheese
1/2
tsp salt
Directions
1.
To julienne the squash & zuke cut in half lengthwise, then in half again. Cut out center of each quarter. Essentially you want to cut out all seeds. Slice into matchstick size pieces. Each piece should have have skin on one surface. Cut the onion in similar size pieces.
2.
Melt 4 tablespoons of butter in large skillet on high heat. Add veggies and sauté until tender, about 5 minutes, stir throughout. Add the peppers, stir and cook another few minutes. Add the lemon juice and crawfish and cook until seafood is pink and warmed through. Stir in the cream and 1 tablespoon butter. Heat through. Add salt and Parmesan cheese. Continue heating and stirring until thickens. Add more cheese if you want it thicker.

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