This crawfish dish uses crawfish tailmeat, butter, cream, Cayenne pepper, lemon juice and more. Serve this over hot biscuits or toast point and you have a feast!
Serves 6.
*Note: If you do not have crawfish available in your area, peeled
shrimp will work just fine in this recipe.
Recipe is courtesy of
Leslie Davis at Louisiana Crawfish and
Marketing Board
Cajun Recipes Page 1
Non Cajun Appetizers
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