Not only are crawfish great as a meal all by themselves, but they are wonderful in a variety of sauces.
Sauté crawfish tails, mushrooms and green onions in white wine and butter, along with Tony Chachere's seasoning to taste. Add a dash of Worcestershire sauce, lemon juice, Tabasco, and salt.
Cook or reduce down until the mushrooms wilt. Add additional butter and/or wine to obtain a good consistency for your sauce.
Serve over your choice of meat or fish.
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