Crawfish Cardinale

• 1 lb crawfish tail
• 8 tablespoons unsalted butter, divided
• 1 bunch green onion, chopped
• 1 onion, white medium chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/2 pint half-and-half
• 1/4 cup white wine
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 2 tablespoons creole seasoning
• 1/2 teaspoon garlic powder
• 3 tablespoons paprika

1. Saute' crawfish in 4 tbsp butter for 10 mintues, set aside.
2. In remaining butter, saute' onion (both) for 10 minutes, add flour and tomato paste, blend well.
3. Add half and half, wine, parsley, crawfish, salt, peppers, and spices.
4. Continue cooking five minutes.
5. Serve in chafing dish with fresh parsley and paprika, serve with crusty bread.

crawfish tail, unsalted butter, green onion, onion, allpurpose, tomato paste, white wine, fresh parsley, salt, white pepper, cayenne pepper, creole seasoning, garlic powder, paprika

Taken from www.food.com/recipe/crawfish-cardinale-397578 (may not work)