| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Rice, Seafood, Casseroles, Crawfish | 1 | Servings |
INGREDIENTS
| ANDREA GALLIANO (XJMK24A) | ||
| 1/4 | lb | Butter or margarine |
| 1/2 | c | Bell pepper — chopped |
| 40 | ml | Garlic — chopped |
| 1 | c | Onion — chopped |
| 1/2 | c | Celery — chopped |
| Crawfish fat | ||
| 1 | lb | Crawfish tails |
| 1 | c | Green onions — chopped |
| 2 | tb | Parsley — chopped |
| Cayenne pepper | ||
| 4 | c | Cooked rice |
INSTRUCTIONS
Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the crawfish fat for flavor. Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I sometimes add a small can of stem and pieces mushrooms. Let this steam for about 5-10 minutes. Add a little margarine or water if too dry. (wrv) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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