1/4 cup sweet cream butter
1 cup fresh sliced mushrooms
1/2 cup finely chopped white onions
1/2 cup chopped green bell pepper
4 cloves garlic, minced
1/2 cup celery, finely diced
1/4 cup all-purpose flour
2 tsp. Frank Davis Seafood Seasoning
1/2 tsp. white pepper
2 cups evaporated milk
1 1/2 cups bottled clam juice
1 cup thawed frozen peas
3/4 cup finely diced fresh carrots
3 cups Louisiana crawfish tails
1/4 cup chopped pimiento (2 ounce jar), drained
Start off by heating the butter in a medium saucepan until it melts. Then drop in the sliced mushrooms, the white onions, the bell pepper, the garlic, and the celery and cook the mixture for about 5 minutes (or until the veggies soften and clear).
Next, with the saute mix still over a medium heat, thoroughly whisk in the flour, the seafood seasoning, and the white pepper and continue to stir and cook the combined ingredients until they turn smooth and bubbly.
Now gradually pour in the evaporated milk and the clam juice, stirring constantly as they are added. It's at this stage of the recipe that you also stir in the peas and carrots.
At this point, cook the sauce for approximately 10 minutes, stirring frequently to keep the milk from scorching and sticking to the bottom of the pot.
(Note: If you'd like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water and stir into the sauce, a little at a time, until the desired thickness is reached).
Finally, add the crawfish tails and the chopped pimiento and heat the mixture all the way through.
When piping hot, serve it up on toast points, bow tie pasta, biscuits, English muffins, pastry shells, or rice the choice is totally yours!
Oh, by the way, these proportions should allow you to serve 'Crawfish a la King' to 6 or 8 people.
By using this same recipe, substituting chicken broth for the clam juice and chopped chicken for the crawfish tails, you can also make the traditional 'Chicken a la King.' If you decide to do that, I also recommend that you swap out the seafood seasoning for a good poultry seasoning.
I personally prefer the recipe served two ways: either over bowtie pasta or ladled into puff pastry shells. Both services accentuate the richness of the crawfish.
And because I know you're going to ask. . .NO, Crawfish a la King' does not freeze well at all! It's such a simple recipe to do, decide that you'll make it fresh every time.
(Now....I will tell you this if you make it today, refrigerate it overnight, and eat it tomorrow, the intensity of the flavor doubles!)
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