Seafood Elegante


1lb. Frozen crayfish tails
4 Bass/Stripper Fillets, Cubed
2 1/2 sticks of butter/margarine
2 sm. bunches of green onions
1 C. Chopped Parsley
2 Pints of Half&Half
3 Tbsp. Sherry (Optional)
2 Tbsp. Cajun Seasoning
Salt and Pepper to taste
6 Tbsp. flour
1 lb. fettuccini Noodles, Cooked & Drained

In skillet, sauté crayfish tails and fish in 1/2 stick of butter for 10 minutes. In another skillet, sauté chopped onions and parsley in 2 sticks of butter. Blend in flour and mix well...(NO LUMPS) and gradually add the half&half, stirring constantly to make a thick sauce. Add sherry, then crayfish. Season with salt, pepper and add the cajun seasoning. Serve over hot noodles. This will freeze before pouring over noodles.

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