Crawfish Cardinale

• 3 green onions, bulb only, minced
• 6 tablespoons butter
• 2 tablespoons flour
• 1 cup light cream
• 1/4 cup ketchup
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon Tabasco sauce
• 2 teaspoons lemon juice
• 1 lb boiled peeled crawfish
• 1 ounce brandy
• 8 thin lemon slices
• paprika

1. In a skillet saute onions in 4 tablespoons of butter about 3 minutes. In a saucepan, melt 2 tablespoons butter. Blend in flour, add cream and ketchup, stirring constantly until sauce thickens. Add salt, pepper, Tabasco, and lemon juice. Flame brandy and slowly stir in sauce. Combine contents of both pans: add crawfish tails and stir. Divide the mixture into 8nramekins and bake in 350 degree oven, until warm, approximately 12-15 minutes. Garnish with lemon slices and paprika.
2. * 1 pound of cooked shrimp may be substituted for crawfish tails.

green onions, butter, flour, light cream, ketchup, salt, white pepper, tabasco sauce, lemon juice, crawfish, brandy, lemon slices, paprika

Taken from www.food.com/recipe/crawfish-cardinale-352438 (may not work)