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Crawfish Logs

Crawfish Logs

1 Hr(s)
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1 serving
Original recipe yields 1 serving
2 Tbsp butter
1/4 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced yellow bell pepper
1/4 cup minced garlic
1 pound Louisiana crawfish tails
1/4 cup chopped parsley
1/4 cup sliced green onions
1 package (8-ounce) cream cheese
Salt and black pepper to taste
Granulated garlic to taste
"Slap Ya Mama" Cajun Seasoning to taste
2 package s crescent rolls
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Let's Make It
Preheat oven to 375 degrees F. In a large saute pan, melt butter over medium-high heat. Saute onion, celery, bell peppers and minced garlic 3–5 minutes or until vegetables are wilted. Add crawfish, parsley and green onions and continue to saute an additional 2–3 minutes.
Spread contents of skillet onto 9"x11" baking sheet and cool slightly 10–15 minutes. Place softened cream cheese into a mixing bowl and set aside. When mixture is cool, add to cream cheese and season to taste using salt, pepper, granulated garlic and a dash of "Slap Ya Mama" Cajun Seasoning. Open crescent rolls and seam two triangles together to make a rectangle. Spoon mixture into center of rectangles and roll long ways and seal ends. Place seam side down on cookie sheet.
Bake 15–20 minutes or until golden brown.
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