A delicious cream sauce of crawfish, crabmeat, or shrimp; suitable for virtually any type fish.
Sauté vegetables in margarine in heavy stainless sauté pan until they’re just beginning to soften. Add three good shakes Worcestershire sauce and the juice of half a lemon. Sauté 10 minutes-season.
Add the Cajun seasoning to taste (Tony’s, Slap ya Mama, etc.) along with crawfish and sauté on low heat for another 15 minutes.
Add cream and sauté until reduced by half, season again if needed (after tasting). Spoon over (cooked) fish and enjoy!
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