| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Cajun |
Seafood, Cajun, Cathe |
1 |
Batch |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
lg |
Onion, finely chopped |
| 1 |
|
Bell pepper, finely chopped |
| 3 |
|
Garlic cloves, finely chopped |
| 1/2 |
c |
Celery, finely chopped |
|
|
Green onions (one bunch), finely chopped |
| 1 |
ts |
Lowry's garlic salt |
| 1 |
tb |
Parsley, dried |
| 1/4 |
ts |
Red pepper flakes |
| 1/2 |
ts |
Pepper |
| 3 |
ds |
Tabasco sauce |
| 1 |
lb |
Crawfish, cleaned |
| 4 |
tb |
Flour |
| 2 |
c |
Chicken broth |
|
|
Rice, cooked (for serving) |
INSTRUCTIONS
Melt butter; saute vegetables. Add seasonings and stir well. Add crawfish
and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add
chicken broth; mix well and simmer 15 minutes. Serve over hot rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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