In deep frying pan, fry shrimp in oil for 1 minute, stirring constantly. Add eggs, mushrooms and Tony Chachere's original Creole Seasoning and fry over medium heat for 5 mins, stirring frequently. Mix with chopped scallion. Diced cooked chicken, pork, or ham may be used instead of shrimp or all of these for a fantastic taste sensation. Yields 6 servings.Crawfish Mixture
1/2 cup crawfishBarbecue Steak Sauce
1/4 cup diced mushrooms
Saute onions and mushrooms in butter until tender. Add cooked crawfish, saute 5 more mins and season. Serve over Bernaise on veal.
2 sticks butter or margarine1/4 cup lemon juice
1/4 cup Worcestershire sauce
In a saucepan, melt butter. Add lemon juice and Worcestershire sauce. Simmer 5 minutes. Baste meat with this sauce or pour over barbecued meat. Yields 2 cups.