| 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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