Crawfish Palmetto

Crawfish Palmetto

8 Tbsp Olive Oil
1/2 lb. Tasso
8 Tbsp each red, yellow, and green peppers
8 Tbsp Diced Onions
2 Tbsp Italian Seasoning
8 Tbsp Sliced Mushrooms
1 Cup Butter
8 Catfish Fillets
2 Cup All-purpose Flour

Creole Seasoning:
2 tsp. Lemon Juice
2 tsp. Worcestershire Sauce
1 Cup Heavy Cream
2 lbs. Crawfish Tails

In a saucepan, heat oil; add tasso, peppers, onions, Italian seasoning. 
Saute' until tender. 
Add mushrooms and saute' for 2 minutes. 
Remove from heat and set aside. 
Dredge fish in flour seasoned with Creole seasoning. 
In a skillet, fry fish in butter until golden brown on both sides, turning
once.

When done, add lemon juice and Worcestershire sauce. 
Coat fish well and remove to a warm platter. 
Cover and keep warm.
In the same skillet, add cream. Heat and stir well. 
Add crawfish and vegetable mixture. 
Cook for 3 minutes. Adjust seasoning. 
Pour over catfish. Garnish with parsley and green onions.
Yields: 8 servings.



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