N'awlins Crawfish a La King

Ingredients

• 1/4 cup butter
• 1 cup mushroom, sliced
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 4 garlic cloves, minced
• 1/2 cup celery, finely diced
• 1/4 cup all-purpose flour
• 2 teaspoons seafood seasoning (Frank Davis brand preferred)
• 1/2 teaspoon white pepper
• 2 cups evaporated milk
• 1 1/2 cups bottled clam juice
• 1 cup frozen peas, thawed
• 3/4 cup carrot, finely diced
• 3 cups crawfish tails
• 1/4 cup pimiento, chopped (2-oz jar)

Directions

1. 1

   Start off by heating the butter in a medium saucepan until it melts. Drop in the mushrooms, onions, bell pepper, garlic and celery and cook about 5 minutes until the vegetables soften and clear.

2. 2

   Next, with the saute mix still over medium heat, whisk in the flour, seafood seasoning and white pepper and continue to stir and cook until they turn smooth and bubbly.

3. 3

   Gradually pour in the evaporated milk and clam juice, stirring constantly as they are added. It's at this stage you also stir in the peas and carrots.

4. 4

   Cook the sauce about 10 minutes, stirring frequently to keep the milk from scorching and sticking.

5. 5

   If you want a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water and stir into the sauce a little a a time until the desired thickness is reached.

6. 6

   Finally, add the crawfish tails and chopped pimiento and heat the mixture.

7. 7

   through. When piping hot, serve it up on toast points, bow tie pasta, biscuits, English muffins, pastry shells or rice-the choice is totally yours. It's also delicious served the next day.