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Crawfish Cardinal
- 1 Tbs Olive Oil
- 1 1/2 cups onion, chopped
- 1 Tbs Garlic, chopped
- 2/3 cup celery, chopped
- 1/2 cup parsley, chopped
- 1/4 cup Tony Chachere's White Gravy Mix
- 1 cup sherry
- 2 cups cream
- 2 Tbs Tony's Creole Seasoning
- 3 lbs crawfish tails
- 3/4 cup parmesan cheese, grated
- 2 packages puff pastry shells, baked
In medium saucepan heat oil on med. Heat. Sautee onion, garlic, pepper, celery, and parsley for three minutes. Add gravy mix and sherry. Cook for three more minutes. Add cream seasoning and cook until creamy and warmed through. Add cheese and crawfish tails. Cook briefly. Serve in pastry shells garnished with cheese. Serves 6-8.
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