Merde sur un Bardeau from Louisiana Eats!: The People, the Food, and Their Stories by Poppy Tooker
During his Army career, Karlos became well acquainted with the daily breakfast of soldiers, “shit on a shingle.” Back in Acadiana, he now makes a delicious version with crawfish. The French name...
Ingredients
- 4 green onions, chopped
- Fresh parsley, minced, for garnish
- Salt, black pepper, and cayenne pepper to taste
- ½ lb. crawfish tails
- 1 clove of garlic, minced
- 6 oz. tasso, diced
- ½ pt. whipping cream
- 1 8-oz. bottle clam juice
- 1 small yellow onion, diced
- ¼ cup butter
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