10-6-13

[dmtfish]

Originally Posted by BIG-C

Melt 3tblsps of butter on low heat,once melted sprinkle in 3 tsps of flour,it will lump up then,add 2 pints of heavy whipping cream and 3 more tblsps of butter and simmer,add 1-lb of Louisiana crawfish and one bundle of onion tops,season to taste as crawfish simmers,sauce will start to thicken as it simmers down,when crawfish is cooked top fish with it.

Hell yeah that sounds good! I do a similar sauce with lump crabmeat, minus the flour... I put a lil basil or terragon in mine as well. Goes well with any fish, but especially good on stuffed flounder!

Nice box of fish Nate.