Smothered Fillet, Sausage And Crawfish Over Cheesy Biscuits

Recipe Ingredients

2 tablespoons	30ml	Butter
2		Beef fillets - (6 to 8 oz ea) - julienned
1 cup	62g / 2.2oz	Minced onions
1 lb	454g / 16oz	Smoked sausage - cut 1/4" slices
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Peeled crawfish tails
		Bayou Blast - see * Note
1 tablespoon	15ml	Chopped garlic
2 cups	474ml	Heavy cream
1		Worcestershire Sauce
1		Crystal Hot Sauce
1/2 cup	31g / 1.1oz	Chopped green onions
8		Cheesy biscuits

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large saute pan, melt one tablespoon of the butter. Season the beef with salt and pepper. Add the beef to the melted butter and quickly saute for 2 minutes. Remove the beef from the pan and set aside.

Add the remaining butter and melt. Add the onions. Season with salt and pepper. Saute the onions for 2 minutes. Add the sausage and continue to saute for 2 minutes. Season the crawfish tails with Bayou Blast. Add the crawfish to the pan and saute for 2 minutes. Add the garlic and cream. Season the mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes, stirring occasionally. Add the onions and reserved fillet.

Serve over the cheesy biscuits.

This recipe yields ?? servings

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B10 broadcast 06-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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