1. Melt butter in a large skillet and sauté onion and bell pepper until soft. Add mushrooms and garlic and cook until mushrooms release liquid. 2. Add flour and Creole seasoning and mix well. Slowly ...
Makes 2 servings. Recipe by Wendell Verret, who developed the Louisiana Direct Seafood Shop ecommerce site, and provided by the LSU AgCenter. Note: Shrimp can be substituted for crawfish. FOR SAUCE: ¼ ...