Smothered fillet, sausage & crawfish over cheesy biscuits

1 servings

Ingredients

Quantity Ingredient
2.00 tablespoon butter
2.00 beef fillets - (6 to 8 oz ea); julienned
1.00 cup minced onions
1.00 pounds smoked sausage; cut 1/4 slices
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 pounds peeled crawfish tails
1 bayou blast; see * note
1.00 tablespoon chopped garlic
2.00 cup heavy cream
1.00 dash worcestershire sauce
1.00 dash crystal hot sauce
½ cup chopped green onions
8.00 cheesy biscuits

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large saute pan, melt one tablespoon of the butter. Season the beef with salt and pepper. Add the beef to the melted butter and quickly saute for 2 minutes. Remove the beef from the pan and set aside. Add the remaining butter and melt. Add the onions. Season with salt and pepper. Saute the onions for 2 minutes. Add the sausage and continue to saute for 2 minutes. Season the crawfish tails with Bayou Blast. Add the crawfish to the pan and saute for 2 minutes. Add the garlic and cream. Season the mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes, stirring occasionally. Add the onions and reserved fillet. Serve over the cheesy biscuits. This recipe yields ?? servings Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B10 broadcast 06-02-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-04-1998

Recipe by: Emeril Lagasse

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