0
(0)
CATEGORY CUISINE TAG YIELD
Seafood Seafood, Creole/caju 4 Servings

INGREDIENTS

1/2 c Butter
1 tb Flour
1 Onion; finely chopped
1 Stalk celery; finely chopped
1 Bell pepper; finely chopped
1 Clove garlic; finely chopped
1 lb Peeled crawfish tails
1 ts Salt
1/4 ts Black pepper
1/8 ts Red pepper
Tabasco sauce
Water
2 tb Onion tops; chopped
2 tb Parsley; minced
Hot rice

INSTRUCTIONS

Melt butter and stir in flour until smooth. Saute vegetables slowly in
butter and flour mixture for 30 to 45 minutes. Or about 5 min in the
microwave. Add crawfish tails and seasonings and cook, covered, over low
heat for 15 minutes. Add 1/4 to 1/2 cup hot water to obtain desired
thickness of gravy. Add onion tops and parsley. Cook 5 minutes longer and
serve over hot rice.
NOTES : Linda says: " This is a very traditional South East Texas/
Louisiana dish. I use it for dinner parties because it is so easy and
doubles easily. Make ahead and heat in microwave. If you don't like
crawfish use shrimp."
Recipe by: Camille Mouton
Posted to recipelu-digest Volume 01 Number 412 by Lou Parris
<lbparris@earthlink.net> on Dec 28, 1997

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?