|For seasoning mix|
|Salt||1 1⁄2 Teaspoon|
|Sweet paprika||3⁄4 Teaspoon|
|White pepper||3⁄4 Teaspoon|
|Dried thyme leaves||3⁄4 Teaspoon|
|Ground turmeric||3⁄4 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|For creamy mixture|
|Nonfat cottage cheese||3⁄4 Cup (12 tbs)|
|Canned evaporated milk||5 Ounce (1 Can)|
|Chopped onions||1 Cup (16 tbs)|
|Defatted seafood stock||3⁄4 Cup (12 tbs)|
|Dry sherry||10 Tablespoon (1/2 Cup Plus 2 Tablespoons In All)|
|Tomato sauce||3⁄4 Cup (12 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Cooked crawfish tail meat||1 Pound|
|Cooked long grain white rice||3 Cup (48 tbs)|
Combine the seasoning mix ingredients in a bowl.
Place the creamy mixture ingredients in a blender and process until smooth and creamy; set aside.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions and 1 tablespoon of the seasoning mix and cook, scraping the bottom occasionally, until the onions start to brown, about 2 to 3 minutes.
Add the stock and cook until the liquid evaporates, about 3 minutes.
Stir in 1/2 cup of the sherry and the tomato sauce and cook until most of the liquid evaporates and the tomato sauce starts to look dry, about 3 minutes.
Add another 1/4 cup sherry, the mushrooms, crawfish tails, and the remaining seasoning mix.
Stir and cook, scraping the bottom, for 4 to 5 minutes; the mixture will thicken.
Add the pureed creamy mixture, stir, and cook just until the liquid begins to boil at the sides of the skillet.
Caution: Do not let the liquid come to a full boil, as it will "break," or curdle.
Once the liquid has started to boil, turn off the heat, stir in the remaining 2 tablespoons of sherry and add the butter for an even richer taste.