mojohillboy74

I made the sauce and it was very good. I did make a few changes. I was making the sauce to go with angel hair pasta and shrimp, so I sauteed my shrimp in butter and fresh garlic with some minced onion. I removed the shrimp and made the sauce in the remaining butter, garlic and onion mixture. I added the milk and it went well. But, when it came time to ad the parmesan cheese I didn't know how to measure 3 ounces of a dry mixture. I wasn't sure if that was 3 ounces by weight or volume. So I just added what I thought was right to get a thicker sauce. Tastes great but slightly gravy-ish. I'll experiment and make it again some time. Yum!

I have made this twice going strictly by the recipe and it comes out more like crawfish gravy. Just too much flour and butter. Maybe less flour? It just covers up the taste of the crawfish and is just mushy on the rice. I need to go back to Justin Wilson's recipe I guess. I tried it, just wasn't what I expected.

Well, I did make it, however I did not notice the very last two words in the directions until too late. Serve Warm. I had intended to have this later in the day for dinner with some pork chops and asparagus. Didn't know it was to be served hot. My bad I guess. I am sure it will be alright later, just maybe not quite as intended. We did taste it and it is really good. Hope it holds up till dinner!