This should serve 8 to 10, but I usually double the recipe because it goes quickly. I’m always asked to make this for every gathering. It’s a family favorite.
Original recipe makes 10 servings
Ingredients
1 cup butter
2 bunches green onions, chopped
1/4 cup chopped fresh parsley
2 pounds peeled crawfish tails
2 tablespoons all-purpose flour
2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (1 pound) loaf processed cheese food, cubed
salt and black pepper to taste
hot pepper sauce to taste
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PREP
15 mins
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COOK
15 mins
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READY IN
30 mins
Directions
- Heat butter in a large pot over medium heat. Stir in green onions, and cook briefly. Add parsley and crawfish, and simmer about 7 minutes, stirring frequently. Stir in flour to coat crawfish.
- In a small bowl, mix together egg yolks and evaporated milk. Stir into crawfish, and reduce heat to medium-low. Gradually add cheese cubes, stirring continuously until the cheese has melted. Season with salt, pepper, and hot pepper sauce. Remove from heat, and bring to room temperature before serving.
Nutrition
Calories: 458 kcal
Carbohydrates: 12 g
Cholesterol: 234 mg
Fat: 34.4 g
Fiber: 1.3 g
Protein: 26.1 g
Sodium: 843 mg
