Crayfish Cardinal

Course : Cajun
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1/2 cup green onions - chopped
1 tablespoon roux - dry -- blond
1/4 cup white wine - dry
1/4 cup skim milk
2 teaspoons tomato paste
1/8 teaspoon black pepper - freshly ground
1 dash cayenne
4 ounces crayfish tails - washed and cooked

Preparation / Directions:

Cook the green onion is a heavy saucepan over medium heat for 2 minutes while stirring regularly. Blend the "roux" with the wine, then stir into the milk. Add this mixture to the saucepan with the green onion. Add the tomato paste, pepper, and cayenne. Simmer for 2 minutes. Add the crayfish tails and simmer for 2 minutes more, or until hot. Serve in heated ramekins. NOTE: Keep stirring the onions while you are cooking them so nothing sticks to the pan and burns. Variation: Crab and shrimp substituted for the crayfish both make excellent versions of this dish.

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