Recipe courtesy of Emeril Lagasse
Print
Level:
Easy

Ingredients

  • 2 tablespoons butter
  • 2 (6 to 8-ounce) beef fillets, julienned
  • 1 cup minced onions
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • Salt
  • Freshly ground black pepper
  • 1 pound peeled crawfish tails
  • 1 tablespoon chopped garlic
  • 2 cups heavy cream
  • Dash of Worcestershire Sauce
  • Dash of Crystal Hot Sauce
  • 1/2 cup chopped green onions
  • 8 Cheesy Biscuits

Directions

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 Essence. 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 cheesy biscuits.

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